Civet of Lobster

Lobster normally calls for a great chardonnay as a companion, which presents problems if you wish to have it as a main course and would like to structure the dinner so that you can drink a great red wine. Civet of lobster is the answer. The word civet normally applies to hare cooked in red wine, the sauce being thickened with the hare’s blood. This dish derives from the ‘matelotes’ of provincial cooking and uses the mustard from the lobster to thicken the sauce.