Grilled Lobster Tail Skewers & Filet Mignon Kebabs
Perfect Pairings with Sterling Vineyards Calistoga Cabernet Sauvignon
Summer is the best time to fire up the grill and enjoy some delicious food with a glass of fine wine. If you’re looking for the perfect pairing for your Sterling Vineyards Calistoga Cabernet Sauvignon, then look no further. We’ve got two mouth-watering skewer recipes that will elevate your summer barbecue to a whole new level. The lighter character of this vintage makes it a versatile wine that pairs beautifully with both hearty shellfish and tender red meat.
Grilled Lobster Tail Skewers with Basil Butter
Ingredients
- 6 lobster tails
- 4 ounces unsalted butter, at room temperature
- 2 tablespoons finely chopped fresh basil
- ½ lemon, zested and juiced
- Salt & freshly ground pepper
Directions
If using wood skewers, soak in warm water for 20-30 minutes prior to grilling to prevent burning.
Pre-heat the grill to medium-high.
Place the lobster tails shell side up on your cutting board. Use heavy kitchen shears to cut through the shell vertically about half of the way down the tail. Loosen the meat, but leave partially attached to the shell. Insert a skewer through the meat to prevent the shell from curling. When all the lobster tails are prepared and on skewers, season with salt and pepper all over.
Combine the butter, lemon juice, lemon zest, and basil in a small bowl and mix to combine.
When the grill is ready, arrange the lobster tails shell-side up on the grill and sear for 3 minutes.
Flip the tails to expose the meat, baste with the basil butter, and cook until firm and no longer translucent, 5-9 minutes depending on size.
Arrange the lobster tails on a platter and serve with any leftover basil butter.
Filet Mignon Kebabs with Summer Vegetables
Ingredients
- 2 cups soy sauce or tamari
- 1 tablespoon brown sugar
- 2 teaspoons Worcestershire sauce
- 5 cloves garlic, minced
- 1 ½ pounds filet mignon, cut into 1 ½-inch cubes
- 2 bell peppers, cut into 1 ½-inch pieces
- 1 red onion, cut into 1 ½-inch pieces
- 12 ounces whole cremini mushrooms, cleaned and trimmed
Directions
If using wood skewers, soak in warm water for 20-30 minutes prior to grilling to prevent burning.
In a large bowl, combine soy sauce, brown sugar, Worcestershire sauce, garlic, and whisk to combine until the sugar is dissolved. Add the filet mignon cubes to the soy mixture, toss to coat, cover, and refrigerate for at least 30 minutes or up to 8 hours.
When ready to cook, pre-heat the grill to medium-high.
Assemble the kebabs: Thread pieces of red onion, bell pepper, and mushrooms onto the skewers followed by a cube of beef (you should have 3 pieces of beef on each skewer between the vegetables).
Add the kebabs to the grill and sear on all sides until cooked to your liking, 2-3 minutes per side.
Arrange the kebabs on a platter and serve.
Calistoga Cabernet Sauvignon
The clarity of crimson red hues in the 2017 Calistoga Cabernet leads to open, appealing aromas of bright cherry and wild berry fruit sweetened with notes of cinnamon and cardamom. On the palate, flavors of black cherry, black currant and Kirsch accented with notes of vanilla, caramel and mint coat the mouth with velvety, cocoa-dusted tannins, the juicy acidity lifting the fruit for a lingering finish.
For these recipe pairings, we partnered with Emily Cooper, a classically trained cook, recipe developer, and wine lover based in Oakland. With years of experience in restaurants and culinary strategy for brands like Good Eggs and Momofuku, she loves creating delicious seasonal recipes from her California kitchen to enjoy with her favorite bottles. You can find more of her work at emilycoopercooks.com or on Instagram @emilycoopercooks.
