Lobster and Melon with Port


SourceItalian Cooking - La Cucina Italiana
Prep time15 minutes


Lobster and Melon with Port

This peculiar and delicious late summer dish is certain to provoke conversation! Whoever thought to combine these three flavors was inspired. Any two of the flavors do not work well together, but the three together make a strange magic. 

This is a special occasion dish, so try to use a fresh melon in season, a very good port, and a very fresh Lobster from a lobster pound, not from the supermarket.


1 3⁄4lbLobster, Steamed (cold)
1cPort Wine (a good tawny port)


  1. Remove the lobster meat from the shell. Trim the tail neatly and set it aside.
  2. Dice the claws and knuckles and the trimmings from the tail.
  3. Cut the melon. Discard the seeds and skin, and cut the flesh of the melon into 3/4" cubes or other bite-size morsels.
  4. Combine the diced lobster, the melon, and the port in a small bowl and chill for about 10 minutes.
  5. Slice the tail into 12 medallions.
  6. Divide the chilled melon mixture into four sherbets or cocktail glasses, then lay three lobster medallions across the top and serve immediately.


Good port makes a difference in this dish. You don't want it too sweet, so use a tawny port, preferably an old one.
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