Kaese Spaetzle

• 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

Instructions

• 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.