California Giant Berry Meets the Sea

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Prep Time72 hr
Cook Time45 min

A stuffed lobster tail wrapped with crispy pancetta placed on a pool of sweet drunken blue & blackberry vinaigrette. This delectable meal is then topped with gently smoked dried berries, seasoned shrimp, and a fresh mixed berry pico.


    For the Stuffed Lobster Tail:

  • 2 lobster tail (5-6 ounces each) diced
  • ½ cup of sweet corn
  • 1⁄3 cup of diced roasted poblano peppers
  • ½ cup of mayo
  • 2 tablespoon of mustard
  • 1 tablespoon of (Dried Fruit Old Bay)
  • 4 slices of pancetta
  • For the Smoked Shrimp:

  • 6 tail on (13 – 15) Super Colossal Shrimp
  • 1 to 2 tablespoons of (Dried Fruit Old Bay)
  • 1 to 2 oz. EVOO
  • For the Fresh Mixed Fruit Pico:

  • 1 cup small diced California Giant strawberries
  • 1 cup quartered sweet drunken blueberries
  • 1 small onion, small dice
  • ½ cup minced cilantro
  • 1 lemon, juiced
  • For the Sweet Drunken Blueberry & Blackberry Vinaigrette:

  • 1½ cup of blue & blackberries soaked 48 to 72 hrs
  • 1⁄3 cup of rice vinegar
  • 2 lemons, Juiced
  • 1 teaspoon salt & pepper
  • For the Sweet Drunken Blue & Blackberries:

  • 2 cups sugar
  • 1 can of your favorite beer
  • 1½ cup room temperature water
  • 1½ cup California Giant blueberries
  • 1½ cup California Giant blackberries


  • For the Stuffed Lobster Tail:

      • Light stream the lobster tail over a pot of salty water. Once the outer shell turns red, remove tails cut in half lengthwise and remove meat. Dice lobster meat and place in a large bowl with the remaining ingredients and mix well.
      • Remove legs from the lobster tails. Place your lobster mixture in shells halves. Place one piece of the thinly slice pancetta on each quarter tail.
      • Place in a 375-degree oven for 4 to 5 minutes just to crisp the pancetta.
  • For the Smoked Shrimp:

      • Gently cold smoke raw shrimp for 3 to 4 minutes.
      • Toss shrimp in the remaining ingredients and place in the 375-degree for 5 to 7 minutes.
  • For the Fresh Mixed Fruit Pico:

    Place all in ingredients in a large bowl and mix well.
  • For the Sweet Drunken Blueberry & Blackberry Vinaigrette:

    Add all ingredients to your favorite food processor. Once all ingredients are blended well run vinaigrette through a strainer. Chill the vinaigrette and apply to recipe accordingly.
  • For the Sweet Drunken Blue & Blackberries:

      • Pour all ingredients into a large mason jar.
      • Allow berries to set in a cool area for a minimum of 48 hours. When ready to use strain berries and apply to recipe accordingly.
  • For the Dried Fruit Old Bay Seasoning:

      • In a food processor add 1 ½ cup of dried Strawberries, 1 ½ cup of dried Blueberries, 1 ½ cup of dried Blackberries, and 1 ½ Tablespoon of Old Bay seasoning and blend till a salt-like texture.
      • For dehydrating fruit, place thinly sliced fruit in single layers on sheet pan. Place sheet pan in oven at 185 degree for 10 to 12 hrs.
  • For Plating:

      • Ladle 2 oz. of the vinaigrette across the bottom of the plate.
      • Crisscross the pancetta wrap lobster tail in the middle of the plate.
      • Top the tails with the seasoned shrimps.
      • Once shrimps are set place 4 to 5 three finger pinch of the Fresh Fruit Pico across the plate.
      • Sprinkle a small amount of the dried fruit old bay across the plate and sever.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!