Kaese Spaetzle

Lobster Tail
  • 2 cup all-purpose flour
  • 2 eggs
  • 1 cup water
  • 1 pinch nutmeg
  • 2 teaspoon salt
  • 1 tsp black pepper
  • 1 cup shredded Swiss cheese
  • 1 onion, sliced
  • 3 sprig chopped tarragon
  • 2 lobster tail
  • 4 tbl butter
  • Elway's Reserve Chardonnay


  • Mix water, egg, nutmeg, salt and pepper together.
  • Sift flour into bowl and whisk into water/egg mixture until smooth.
  • Set in refrigerator for 20 minutes.
  • Pull lobster tail meat from shell, skewer the tail meat, and rub with 1 tbl of the butter.
  • Grill lobster tails and let cool.
  • Start a pot of boiling water and lightly salt the water.
  • Once water is boiling use spaetzle press or large perforated pan and push batter through.
  • Once spaetzle rises to the surface remove with skimmer, drain well and place on pan to let cool.
  • Chop Lobster tail to bite size pieces.
  • Heat skillet on medium heat with butter, add onion and cook until slightly translucent.
  • Add spaetzle, Swiss cheese, and lobster until melted together.
  • Fold in tarragon and serve immediately.
  • Enjoy with a glass of Elway's Reserve Chardonnay.
Lobster Tail

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