Lemon-Basil Butter Lobster Paired with Allée Bleue 2016 Méthode Cap Classique Brut Rosé

A Recipe By Emmy, TheeHungryChef

Lemon Basil Butter Lobster, Seafood Velouté, Butternut Ravioli

Course: Main

Skill Level: Beginner & Intermediate

Keyword: Lobster & Wine

Sometimes, a meal is more than just food, it’s an experience. And when you pair the delicate sweetness of lobster tail with the zesty, herb-infused richness of lemon-basil butter, coupled with a rich creamy velouté sauce, you’re creating a dish that’s nothing short of indulgent. But the true magic happens when you pour a glass of 2016 Méthode Cap Classique Brut Rosé by Allée Bleue alongside it. With its effervescent bubbles and vibrant berry notes, this sparkling rosé complements the lobster's buttery texture and lifts the freshness of the lemon-basil present on the lobster.

This dish brings together three standout components:

i. Lobster Tail

ii Butternut Squash Ravioli

iii Seafood Velouté Sauce

with each one shining on its own while harmonizing perfectly together. Now combine all three together, the result is a luxurious, multi-layered dining experience that feels both indulgent and refined. You'd create an unforgettable dinning experience by pairing this dish with the 2016 Brut Rosé by Allée Bleue because together, they create a perfect harmony of flavors, turning any dinner into a celebration. For this recipe, I recommended making the ravioli from scratch. Scroll down to the middle for my Easy Home Made Ravioli Recipe. Making homemade pasta is a fun and rewarding process. You’ll be amazed at the difference in flavor and texture compared to store-bought! Otherwise, you can you grab a pack of already made butternut ravioli for your convenience.

Let’s dive into this luxurious pairing that promises both elegance and unforgettable taste.

Lobster Tail with Lemon-Basil Butter: The Star of the Show

At the heart of this dish is the Lobster Tail, a delicate and sweet seafood classic that’s given new life with a generous coat of Lemon-Basil Butter. The lobster tail, tender and perfectly cooked, is bathed in a sauce that combines the zesty brightness of lemon with the fresh, fragrant notes of basil. The butter adds richness, while the lemon cuts through that richness, enhancing the natural sweetness of the lobster. The result? A melt-in-your-mouth bite of lobster that’s fresh, buttery, and aromatic.

Serves: 2 Cooking Time: 8mins Prep : 15mins

Ingredients:

For Lobster Tail:

• 2 lobster tail

• 4 tablespoons clarified butter butter

• 1 teaspoon ground black pepper

• 2 tablespoon olive oil

• 2 teaspoon lemon zest

• 10 Leaves fresh basil,

• 1 teaspoon Kosher salt

• Lemon wedges for garnish

• Cherry Tomato for garnish (cut in half)

• Extra chopped Basil or chives for garnish (optional)

  
  

Preparation:

LOBSTER TAIL

Step 1:

Preheat oven to 220°C

Step 2:

Separate Lobster Head from body then put head aside. ( head can be used for stock or plating). Using a knife, cut through the meat and the tail to divide the tail lengthwise into two pieces. Repeat with the remaining lobster tail.

Step 3:

Add water and kosher salt into a large pot and set pot to boil. Add lobster tail into boiling water, blanch/cook slightly for few mins, remove once lobsters shell starts to turn red then set aside to cool.

Step 4:

Gently remove lobster meat from shell. Add butter into hot pan. Reduce stove to medium heat, add lobster tail, salt and pepper then Basil leave. Tilt pan to the side, using tablespoon (or a large cooking spoon), flip and baste lobster meat with hot butter for 2mins. ( Avoid overcooking )

Step 5

Transfer lobster into baking tray, Place tray into oven to cook for another 2mins till meat is white and firm with a temperate of 60°C using cooking thermometer. NB: Size of Lobster may affect overall cooking time. Don’t attempt to rush the cooking process. Besides being an elegant dish, Lobster tail is a delicate dish that requires precision therefore It is important to have achieve a moist lobster when serving so avoid overcooking otherwise lobster may go hard and dry.

Step 6

Add cherry tomato into pan, add salt and pepper to taste then sauté over medium heat for 1 mins and half. Once ready, Set aside for plating.

Homemade Butternut Squash Ravioli: Sweet Meets Savory

This Homemade Butternut Squash Ravioli brings a touch of warmth and sweetness to our plate. The ravioli is made with a delicate pasta shell filled with velvety, slightly sweet butternut squash. Its subtle sweetness is the perfect complement to the savory, buttery richness of the lobster, offering a contrast that balances out the dish. While store-bought ravioli is convenient as it saves on time, homemade pasta allows you to control the texture, thickness, and flavor, ensuring it complements the rich lobster and delicate seafood velouté perfectly. Freshly made ravioli has a tender bite that absorbs the luxurious sauce and enhances the overall experience. Plus, you can customize the filling to perfectly match the sweetness of the lobster and the earthy notes of butternut squash, making each bite more harmonious. Homemade ravioli also gives you the opportunity to infuse your pasta dough with fresh herbs or spices, elevating the dish even further. It’s a bit more time-consuming, but the result is absolutely worth it, offering a personal touch that pre-made options can’t match. Again, you can grab a pack of already made ravioli from the shop but this Easy Homemade Butternut Squash Raviloli Recipe below allows you to make your own Pasta ensuring that the ravioli is soft and fresh, with a flavor depth that’s hard to beat. It’s the perfect vessel for absorbing the rich velouté sauce, elevating the overall experience.

Serves: 4 Cooking Time: 8mins Prep : 2hrs

Ingredients:

For Fresh Homemade Pasta Dough:

• 2 Cups All Purpose Flour

• 3 large eggs 

• 1 large egg yolk

• Olive oil

• Semolina flour, for dusting

• Pinch of Salt

For Ravioli Filling:

• 400g (1 3/4 cups) roasted butternut squash

• 42g (3 tbsp) salted butter or Olive Oil

• 1 garlic cloves, peeled

• 2 Sage leaves

• Generous pinch of nutmeg

• 1 medium shallot, roughly chopped

• 1 teaspoon apple cider vinegar

• ¾ teaspoon sea salt, plus more for sprinkling

• Freshly ground black pepper

Preparation For Pasta & Filling:

1. Make the Dough: Start by forming a mound with your flour on a clean surface, then create a well in the center, think of it like a volcano! Crack eggs into the well and add a pinch of salt and olive oil.

   
   

2. Mix the Dough: Use a fork to gently whisk the eggs, slowly incorporating the flour from the edges of the well. Once the eggs are mixed in, start using your hands to bring the dough together. It should be a little sticky at first, but that’s okay!

   
   

3. Knead the Dough: Knead the dough for about 8–10 minutes until it’s smooth and elastic. If the dough is too sticky, sprinkle a little more flour, but don’t overdo it. The goal is a soft, slightly tacky dough that holds together well.

   
   

4. Rest the Dough: Once your dough is smooth, wrap it in plastic wrap or cover it with a damp towel. Let it rest for at least 30 minutes. This helps relax the gluten and makes rolling it out much easier. With your dough resting, you can proceed with making pasta filling.

   
   

5. Make Ravioli Filling: Combine 1 cup roasted butternut squash into food processor, pulse until they're finely grounded. Next, add the shallot, garlic, and sage to the processor. Then, toss in the vinegar, nutmeg, salt, and a few cracks of pepper. Pulse everything together until it’s super smooth. Let it chill in the fridge until you’re ready to use it!

   
   

6. Roll the Dough: After resting, divide the dough into 2 - 4 pieces (depending on how big your work surface is). Start with one piece, flatten it out with your hands, and then roll it with a rolling pin or pasta machine. Roll until it’s about 1/16 inch thick, dusting with flour as needed to prevent sticking.

   
   

7. Cut Out Pasta And Stuff with Ravioli Filling : Lay the 4 pasta sheets out on a well-floured surface. Using a 1-tablespoon cookie scoop, portion the filling onto 2 of the pasta sheets (spacing will depend on the size of your ravioli stamp). Place the remaining pasta sheets on top of the ones with filling. Using circular, squares or rectangular pasta shape cutter, cut the dough into whatever shape you like! For a more traditional pasta, cut dough into squares or circles. Gently press around the filling to seal the dough.

   
   

8. Cook the Pasta: Fresh pasta cooks quickly, usually 2–3 minutes in a pot of salted boiling water. Keep an eye on it, and once it floats to the top, it’s ready!

Seafood Velouté Sauce: The Velvety Finish

Completing this trio is the Seafood Velouté Sauce, which ties everything together. Made from a rich seafood stock and butter, this velouté is silky smooth, with a delicate seafood flavor that enhances both the lobster and ravioli. It’s not overpowering but instead complements the sweetness of the butternut squash and the savory lobster, providing a luxurious mouthfeel. The velouté sauce’s light, creamy consistency creates a seamless bond between the ravioli and lobster, while its subtle depth of flavor enhances every bite.

Serves: 4 Cooking Time: 15mins Prep : 10mins

Ingredients:

For Seafood Velouté Sauce:

• 2 cups fish stock

• Head/Shell from Lobster (or Bones/Carcass from Fish)

• 2 Tablesppon Clarified Butter

• 1 Teaspoon finely minced Garlic

• ½ Cup Heavy Cream

• 4 Tablespoons all purpose flour

• 2 Tablespoon Unsalted Butter

• 1 Tablespoon lemon juice

• Bouquet Garni

• Salt & Pepper

Preparation:

Step 1:

Make Stock: Combine fish stock, lobster head/shell or Carcass from fish, Bouquet Garni Into a stock pot. Bring pot to a boil over medium heat, and allow stock to simmer for about 7-10mins then strain.

Step 2:

Make the Roux: Add clarified butter into a different pot (sauce pot) over medium to low heat, add garlic, whisk in flour and fry for 30seconds. Add in strained stock, whisk mix till flour is fully incorporate, add lemon juice, salt and pepper to taste then cook for another minute.

Step 3:

Combine All Elements: Stir in Heavy Cream and leave to simmer over low heat for another minute, add butter then serve . NB: Ensure to taste and check for sauce consistency.

Start 4

Plate your dish & Serve. (Learn how this dish plate your dish like a pro)

Wine Pairing

The Best pair for this dish is the 2016 Méthode Cap Classique Brut Rosé by Allée Bleue

Wine Name:	2016 Méthode Cap Classique Brut Rosé
Wine Origin	Franschhoek, Western Cape, South Africa
History:	Founded as "Mere Rust"in 1690, Allée Bleue Estate is known to be one of the oldest yet most characteristic farms in the wine making regions of the Western Cape. Producing carefully crafted multi international award-winning wines with distinct characters, Allée Bleue is dedicated to making wine not only drinking but for creating unforgettable dining experiences.

About Wine:

Bagging a Double Gold on Rosé Challange Awards, The 2016 Méthode Cap Classique Brut Rosé by Allée Bleue is a sophisticated sparkling wine, made in the traditional Champagne method, with delicate bubbles and a refined balance of fruit, acidity, and subtle yeastiness. This Brut Rosé showcases vibrant berry notes, a hint of floral aromas, and a crisp, dry finish, making it perfect for pairing with gourmet dishes that complement its elegance and fresh complexity.

Why It Works:

The versatility of Allée Bleue's Cap Classique Brut Rosé is enough to pair with both light seafood dishes and more savory or rich meals, while its effervescence helps cleanse the palate between bites. The wine’s fruit-forward profile and acidity make it an excellent companion for rich, flavorful foods like lobster, duck, or creamy dishes, while its delicate bubbles add an elegant touch to lighter meals such as seafood or salads. Therefore

pairing this Rosé with this elegant Lemon Basil Lobster dish does not only bring out the best in the wine but the elegance of the dish as well making for an indulgent and memorable dining experience.

Bon Appétit

View Wine

If you are in Cape Town, I highly recommend visiting Allée Bleue's Estate for a unique Wine Tasting Experience. Also, You can explore a range of Allée Bleue's wine collections Here.

My Gourmet Plating Guide for this Elegant Dish - ( Plate Like A Pro):

Remember, Plating is all about creating an experience that delights both the eyes and the palate. Using the listed recipe elements i.e Lemon-Basil Butter Lobster, Ravioli(Homemade) , Seafood Velouté Sauce, Garnishes of Cherry Tomato & Chopped Chives (or Basil Stem ), Here’s my step-by-step guide to get you Plating your Lobster Tail dish like a "Pro":

1. Start with a Clean Plate :

Choose a wide, shallow plate with a smooth rim to showcase the colors and textures of your dish. A neutral white or black plate can make the vibrant colors of the lobster and sauce pop.

2. Create a Sauce Base

Using a spoon, carefully place a small pool of the seafood velouté sauce in the center of the plate. Gently spread it outward in a circular motion, creating an elegant base for the other elements. The sauce should cover the bottom of the plate lightly but not be overwhelming.

3. Place the Ravioli

Next, arrange your homemade ravioli artfully over the sauce. Depending on the shape of your ravioli, arrange them in a symmetrical line, a slight arc, or even a small cluster. Aim for balance, with a slight overlap, as though the ravioli are part of a larger composition. Allow the ravioli to nestle gently into the sauce for visual appeal.

4. Add the Lobster Tail

Carefully position the lobster tail alongside or slightly on top of the ravioli, curving the tail slightly to create a graceful, flowing shape. Place it at a slight angle to keep the arrangement dynamic and engaging. The tail should be the focal point of the dish, so make sure it stands out.

5. Garnish with Lemon-Basil Butter

Drizzle lemon-basil butter over the lobster tail, ravioli, and a bit on the sauce, allowing it to glisten and create a rich contrast with the velvety seafood sauce. Be generous, but aim for a delicate, artful drizzle that doesn’t overwhelm the plate.

6. Add Color and Freshness with Cherry Tomatoes

Slice the cherry tomatoes in half, sauté slight and place them strategically around the plate. The burst of red from the tomatoes adds freshness and a pop of color to contrast the richness of the lobster and butter. You could even leave a few whole for a more dramatic effect, depending on your design.

7. Sprinkle with Chopped Chives

Lightly sprinkle chopped chives over the ravioli and lobster. Their bright green color will contrast beautifully with the richness of the velouté sauce and the buttery lobster. Use a fine hand, focusing on an even distribution to add a touch of freshness and texture without overpowering the dish.

8. Final Touches:

• Edible Flowers (optional): For an extra touch of elegance, you can add a small edible flower, like a micro basil or a delicate lavender sprig, near the lobster or ravioli.

• Zest of Lemon (optional): A light sprinkle of lemon zest can add a fresh, zesty aroma to the plate, enhancing the lemon-basil butter flavors.

  
  

9. Clean the Plate Rim

Once all components are arranged, use a clean cloth or paper towel to gently wipe the rim of the plate. This ensures a clean, polished look that makes the dish look refined and neat.

Plating Tips for your Next Gourmet Presentation:

• Always Keep the plate simple and elegant. Too many elements can overcrowd the plate.

• Think of balance, using color contrast and varying textures

• Pay attention to portion size, ensuring each element is represented proportionally, so the dish feels both luxurious and balanced.

  
  

Share Your Experience with Me!

I’d love to hear how these recipes turn out for you! Did you put your own spin on this dish, encountered any challenges, or discovered a new favorite flavor, your experience matters. Feel free to share your thoughts, tips, and any delicious photos! Let’s inspire each other to cook, create, and enjoy in the kitchen. Drop a comment below or tag me on social media. I can’t wait to see your culinary creations! Bon Appétit