June 20 | 7PM Lobster Around the World

A Global Lobster Cooking Experience

with Chef Keith Schroeder

Welcome Pairings

Txakolina Rosé (Basque) – zippy, minerally, crushable with shellfish

Chenin Blanc (Loire) – high-acid, stone fruit, perfect opener

Botana

Mini Lobster Tostada with Chiltepin Mayo & Charred Pineapple

pickled red onion, avocado, grilled pineapple, epazote

Wine Pairing

Albariño (Rías Baixas) – saline, floral, dances with spice and fruit

Course I – France

Bisque de Homard with Cognac & Tarragon Cream

cognac, tarragon, crème fraiche, brioche

Wine Pairing

White Burgundy (Chardonnay, Côte de Beaune) – richness and acid in harmony

Course II – Boston’s North End

Lobster Fra Diavolo over Handmade Mafaldine

Spicy tomato sauce with garlic, Calabrian chili, lobster tail chunks, handmade pasta, lemon zest and basil oil

Wine Pairing

Etna Rosso (Sicily) – volcanic minerality, cherry spice, perfect for heat and tomato

Course III – UK

Mini Lobster Pie with Buttered Peas & Mint

flaky shortcrust, filled with rich lobster cream and chunks of tail/claw, buttered English peas and torn mint

Wine Pairing

English Sparkling Brut (Sussex or Kent) – elegant bubbles, cuts the richness

Postre – The Closer

Brown Butter Shortcake with Macerated Strawberries & Chantilly

Fresh berries kissed with lime + mezcal, vanilla bean whipped cream and citrus zest

Off-dry Riesling

$125/pp

add $35 for wines