Lobster Claw Slaw

At a glance
Royal Rose Product: Radicchio
Wine Pairing: Chardonnay
Serves: 8

Description: Recipe from Jill Silverman Hough, author of “100 Perfect Pairings: Small Plates to Enjoy with Wines You Love”

Here, crunchy, creamy, deliciously familiar slaw is sumptuously chock full of rich, succulent lobster meat–for a dish that would be just as at home at a beach bash as at an elegant dinner party. For occasions that might not merit the indulgence of lobster, feel free to substitute shrimp or crab.

Ingredients

1/2 cup mayonnaise
2 tablespoons sour cream
2 tablespoons whipping cream
1/4 teaspoon white pepper, or more to taste
2 tablespoons plus 1/2 teaspoon coarse kosher salt, divided, or more to taste
One 10-ounce bag finely shredded cabbage or slaw mix
3 cups loosely packed arugula (1 1/2 ounces)
1/2 small head radicchio, cored and thinly shredded (you should have about 1 3/4 cups)
1 shallot, halved lengthwise and thinly sliced
1 tablespoon shopped fresh tarragon, plus sprigs for garnish
12 ounces cooked lobster meat, cut or shredded into bite-sized pieces
8 large or 16 small cooked lobster claws

Methods/steps
In a small bowl, combine the mayonnaise, sour cream, cream, pepper and 1/2 teaspoon of the salt. Set aside. (you can prepare the mayonnaise mixture up to 3 days in advance, storing it covered in the refrigerator.)
 
In a large bowl, combine the remaining 1 tablespoons of salt and 2 cups of cold water, whisking to dissolve the salt. Add the cabbage and, if necessary, enough additional water to cover. Soak for an hour, stirring occasionally. (If you’re pressed for time, you can skip this step–it helps make the slaw more crisp and crunchy, but it is not critical.)

Drain the cabbage and return it to the bowl. Add the arugula, radicchio, shallot, and chopped tarragon, Gently stir the lobster. Add the mayonnaise mixture, gently tossing to combine. Taste, ideally with your wine, and add more salt and/or pepper if you like.
 
Arrange the lobster slaw on the platter or on individual plate, dividing it evenly. Top with the lobster claws and tarragon sprigs and serve.