Skalli Family Winemaking. Tradition + Innovation since 1920.
Celebrate Lobster Day with St. Supery wines
CEO Emma Swain's How To: Always Steam Your Lobster!
Useful tips and tricks for the perfect steamed lobster provided by St. Supéry Estate's CEO and Lobster Chef, Emma Swain.
You will need:
- A very large pot with a lid
Sea Water (preferred)
A few lemons (if no sea water is available)
(4) 1.5 lb lobsters
River stone (troubleshooting for ferocious lobsters)
Steaming the lobsters:
- Bring a few inches of sea water (or fresh water with the juice of a few lemons squeezed into the water) to a rolling boil
Throw 'em in alive and secure the lid (affix river stone if they appear to be planning an escape) Pull 'em out perfectly cooked 12 minutes later
Pro-lobster tip: clip the tip of the claws and poke the base of the tail to allow water to drain before serving
Lobster Coleslaw
This coleslaw is a great do-ahead recipe as the flavors develop nicely overnight. And it's a easy way to save some time on the day of your lobster celebration!
Click HERE to download the recipe
Guerrero Style Grilled Corn on the Cob
This is a great dish for bar-b-ques. Grill the corn around the edges, while cooking meat, chicken, fish in the middle.
Click HERE to download the recipe
St. Supery Lobster Day Special
Save 30% when you mix and match 6 bottles of 2011 Sauvignon Blanc and 2011 Oak free Chardonnay.
Shipping on 6 bottles is only $10.00! Use coupon code 'Lobster Claw' to enjoy this Lobster Day special.
Click HERE to purchase now
