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Discover the perfect match between our Cuvée Joséphine 2012 and this Lobster roasted with citrus fruits and spices.

Ingredients (for 4 people) :

  • 1 onion
  • 2 slices of celery
  • 15cl white wine
  • 4 lobsters
  • 1 lime
  • 50g of butter
  • 2 vanilla pods
  • 1 tablespoon of pink berries
  • 4 bay leaves
  • 4 sprigs of thyme
  • 2 pink grapefruits
  • 2 oranges
  • 4 tablespoons olive oil
  • salt
  • pepper


  1. Chop the onion and celery. In a saucepan, cook four litres of water with 2 tablespoons of coarse salt and 15 cl of white wine. Plunge the chopped vegetables into this mixture. Bring to the boil and then simmer for 5 minutes.
  2. Add the lobsters to the preparation to cook them for 5 minutes. Drain them and cut them in half lengthwise. Remove the pocket of pebbles from the head and the black gut from the tail. Break the claws in half and place the lobster halves in a dish.
  3. Split the vanilla pod in two to remove the seeds. Melt the butter and mix it with the vanilla seeds and the crushed pink berries. Brush the lobster halves with this mixture and then sprinkle them with the bay leaves, thyme and lime slices.
  4. Squeeze the grapefruits and oranges to extract the juice. Then emulsify this juice with the olive oil. Bake the lobster dish for 3 to 4 minutes at 180 degrees.
  5. Arrange your plates; arrange the lobsters with the citrus fruits and the sauce.

It is ready! Good tasting!

Our Cuvée Josephine 2012 was recently awarded the lovely scores of 95 points by Decanter and Wine Enthusiast.

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Champagne Joseph Perrier - Savoir faire

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