This ‘Lobster Louie’ dish from the team at Booth One in Chicago makes a delicious pairing served with a bold white wine from Austria

Note: This recipe originally appeared in the Nov. 30, 2018, issue of Wine Spectator, “Southern Rhône.”

Recipe courtesy of restaurateur Rich Melman and chef Doug Psaltis of Booth One in Chicago

Lobster Louie Salad

• 2 sticks (1/2 cup) unsalted butter 
• 4 lobster tails, cooked and sliced about 1/4-inch thick 
• 2 avocados, pitted and thinly sliced, divided 
• 1 cup Louie Dressing (recipe follows) 
• 4 cups romaine hearts, shredded 
• 1 lime, halved 
• 2 tablespoons extra-virgin olive oil 
• Kosher salt and freshly ground black pepper 
• 4 hard-boiled eggs, grated on a fine box grater or microplane 
• 1/2 cup Jalapeño Crema (recipe follows)

1. In a small pot, melt butter over low heat. When foam subsides, set aside and let cool slightly. Skim foam from top. Leaving the white milk solids at the bottom of the pot, spoon liquid butterfat through a cheesecloth-lined sieve and into a heatproof bowl. Let cool completely, then cover and refrigerate clarified butter for up to 1 month.

2. On a large serving platter, arrange the lobster along one side of the dish; arrange half of the sliced avocado along the other side. Spoon the Louie Dressing along the middle of the platter between the lobster and avocado.

3. In a large bowl, toss the romaine with juice from half a lime and the olive oil; season to taste with salt and pepper. Place the dressed greens on top of the Louie dressing.

4. Spoon the Jalapeño Crema and sprinkle the grated egg over the greens. Squeeze the remaining lime juice over the avocado; season to taste with salt and pepper.

5. Serve with a small dish of the clarified butter. Serves 8.

Louie Dressing

• 1 tablespoon wasabi powder 
• 2 tablespoons half-and-half 
• 2 teaspoons Worcestershire sauce 
• 1 teaspoon A-1 Steak Sauce 
• 1/2 cup full-fat mayonnaise, such as Hellmann’s 
• 1/3 cup cocktail sauce (homemade or store-bought) 
• Kosher salt and freshly ground black pepper

1. In a mixing bowl, combine wasabi powder with just enough water to form a thick paste. Whisk in the half-and-half, Worcestershire sauce and A-1 until thoroughly combined. Whisk in the mayonnaise.

2. Fold in the cocktail sauce; season to taste with salt and pepper. Chill until ready to serve. Makes 1 cup.

Jalapeño Crema

• 1/2 cup extra-virgin olive oil 
• 2 large jalapeño peppers, seeded and coarsely chopped 
• 1 clove garlic, chopped 
• 1/2 cup fresh parsley leaves 
• 1 cup fresh cilantro leaves 
• 1/4 cup white vinegar 
• 1 teaspoon kosher salt 
• 1/2 cup full-fat sour cream 
• 1/4 cup full-fat mayonnaise, such as Hellmann’s

1. In a blender, combine the olive oil, jalapeño, garlic, parsley, cilantro, vinegar and salt. Blend until smooth.

2. In a medium mixing bowl, combine the sour cream and mayonnaise. Whisk in the jalapeño mixture until fully incorporated.

3. Reserve 1/2 cup of crema for the salad; chill and reserve the remaining crema for another use. Makes about 2 cups.

Sommelier’s pick: Dürnburg Grüner Veltliner Weinviertel Tradition Reserve 2014 
“Grüner is an incredibly underrated varietal in the U.S., and as a result, the consumer can get a lot of wine for the price. Grüner’s tart citrus and mineral components emphasize the sweetness of the lobster.”—Seth Wilson, Booth One wine director

Wine Spectator alternates: 
Nigl Grüner Veltliner Niederösterreich Freiheit 2016 (91 points, $20) 
Forstreiter Grüner Veltliner Kremstal Kremser Kogl 2016 (90 points, $15)