Lobster with a Sauce of Vin Santo

Astice con Salsa di Vin Santo

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 4 raw lobsters, each weighing 450 g/1 lb
  • 60 g/2 oz sultanas
  • 175 ml/6 fl oz Vin Santo (sweet sherry can be substituted)
  • 100 g/4 oz butter
  • pinch of freshly grated nutmeg
  • salt and freshly coarsely ground white pepper


    Marinate the sultanas in the Vin Santo for at least 1 hour.

    Put the lobsters in boiling salted water and boil for 3 minutes. Turn the heat off and leave to stand for 5 minutes. Remove the lobsters from the water, cut in half and remove the stomach and sandbag. Crack the claws.

    Melt the butter in a pan and add a small pinch of nutmeg, a little salt and plenty of freshly ground white pepper. When the butter is foaming, add the Vin Santo from the sultanas to the pan, cook until reduced by half, stirring from time to time. Add the sultanas. Pour the sauce over the prepared lobster.

    Vin Santo is made from white grapes which are hung on racks during the winter. They shrivel and concentrate their sugar, and are then pressed during Easter Holy Week–hence its name.