Beef, Lobster & Umami

Angus beef tenderloin and Atlantic lobster. To be sure there are not many food pairings that can top these two. Why is this? Have you ever wondered why certain food combinations taste so good together? Well the answer may have more to do with science than a recipe. It has to do with a thing called Umami.

Although there is no English word for it, umami is a savoury taste imparted by glutamate and ribonucleotides, including inosinate and guanylate, which occur naturally in many foods including meat, fish, vegetables and dairy products. It was Japanese scientist Dr. Kikunae Ikeda who first discovered the umami taste.

Our recipe starts with a well-aged whole Angus tenderloin and Atlantic lobster tails. The method is simple, cutting the tenderloin lengthwise and stuffing it with cooked lobster meat. The tenderloin lobster combo is roasted in the oven to a med. doneness and covered with bacon to add yet more flovour. Once the dish is cooked it is topped with a savoury garlic white wine sauce. The combination of the juicy, well aged tenderloin and the firm sweet taste of the

lobster, is truly Umami. Please try and decide for yourself.

Wine matching for this dish can be a bit challenging, as you have white se afood and red meat. This is where the versatility of a wine like Pinot Noir comes to mind. Firstly, from Castelfeder 2002 Riserva Burgum Novum Alto Adige DOC. Situated in the vicinity of Cortina, in the high foothills of the Italian Alps, vines are planted on steep slopes angled towards the south. Long growing seasons and unique soil conditions are well-suited to grapes such as Pinot Noir. This wine is matured for 15 months in large oak casks, giving concentrated yet supple tannins, which support the fresh, aromatic strawberry fruit.

Secondly, and for something very interesting, a 2001 Grenache from the Clare Valley by Barletta. This Aussie comes from a small company who specialize in high quality, boutique wines made for a larger consumer market. The grapes are sourced from various cool-climate parcels in Clare Valley, both old and young dry-grown bush vines. The emphasis is on fresh fruit flavours as opposed to overtly oaked or tannic structure; hence the use of two- and three-year-old barrels. The result is a savory, plump , fresh Grenache with subtle, spicy flavours.