3 Ears of Corn

1 Fennel Bulb

3 Roma Tomatoes

6 Burrata Ball ( per plate )

6 Lobster Tail ( per plate )

2 Spring’s Tarragon ( leaves only )

1 Lemon

2 ounces Grapeseed Oil

Maldon Sea Salt to Taste

Peach Gastrique

8 ounces Sugar

8 ounces Rice Vinegar

8 ounces Yuzu ( or lemon juice )

1 teaspoon Ginger Powder

3 pounds of peeled & pitted peaches

Step 1: Begin making your Peach Gastrique by lightly caramelizing the sugar & vinegar together. Add the Yuzu & ginger powder and reduce until it is a syrup consistency. Remove from stove and blend peaches & syrup together in a blender.

Step 2: Poach Lobster Tails in salted boiling water for 6-8 minutes or until fully cooked. Once cooked, remove tails and place in ice bath.

Step 3: Peel corn & char on the grill. Once Cooked, cut corn off the cob and put in a large mixing bowl.

Step 4: Dice up tomatoes & fennel and toss in a large bowl with the corn. Toss with lemon, oil & sea salt for platting

First, take a spoonful of peach gastrique and drizzle on plate. Place 1 ball of burrata and vegetables in each plate. The vegetables should yield about 6 salads total. Take lobster tails & cut in half. Place one full lobster tail per plate either in the shell or with the meet removed. Sprinkle with a pinch of salt and you’re ready to serve with a glass of Sextant Grenache Blanc!