Rock Lobster and Shrimp Custards

Wine pairing notes

The fresh acidity together with its distinctive mineral creaminess makes this Asolo Prosecco Superiore the ideal companion of any lobster and especially of this one signed by chef Li. Its composed sapid and mineral hints in the mouth go very well with the sweet river shrimp custards. The alcohol is relatively low in this Prosecco and doesn’t overwhelm the flavors of the dish.


  • 1kg rock lobster (Australian)
  • 6 eggs
  • 200g asparagus
  • 250g river shrimps (no shell)
  • 150g milk


  1. Boil the lobster and remove its meat
  2. Stir-fry/sauté in the wok shrimps with egg white and fresh milk
  3. Add the asparagus
  4. Plate as in the picture and serve


Montelvini Asolo Prosecco Superiore DOCG Extra Brut

Asolo Prosecco Superiore DOCG Extra Brut

DescriptionIt is the maximum expression of Asolo Prosecco Superiore DOCG. The careful selection of grapes ensures a particular finesse and harmony, despite the low sugar content, balanced by a notable body. The Prosecco Extra Brut is produced only in the DOCG territory in Asolo, highlighting the freshness and the character of the Glera grape.
Grape100% Glera
ColourPale straw-yellow with green highlights. It has a subtle perlage with great constancy and persistence.
AromaAfter an initial floral nuance, it becomes full and fruity, while maintaining the natural elegance typical of the grapes from which it comes. Very complex in terms of quantity and quality of olfactory sensations.
TasteIts intensity excites, with good structure and a pleasant, fresh acidity; with an excellent balance between the olfactory and retro-olfactory sensations. Its characteristic creaminess is the result of the CO2 and its moderate alcohol content perfectly blending with balanced hints of sweetness, acidity, saltiness, and minerality.
AgingNot aged, fermented in stainless-steel tanks according to the Charmat Method.



For 135 years, the Serena family has dedicated itself to wine production with skill and passion. In 1968, Armando Serena, current president of Montelvini, embarked on an innovative, experimental and forward-thinking road, initiating autonomous wine production in Venegazzù, a small region in Montello, creating a new style wine producer, unique in the most important growth years for international wine culture.

The soul of Montelvini is traditional in terms of wine production methods, and modern in terms of its business management model, constantly keeping up with the times. Today, in fact, Armando Serena is flanked by his child Alberto, vice president, and sales manager for the company, and Sarah, administrative and head of marketing and communications.

An original Wine & Food pairing from

Chinese Cuisines Meet Italian Wines

The guide Zhong Can Yi Jiu and the program Chinese cuisines meet Italian wines are promoted by the Italian Wine Bank, a branch of the project MELIUS, both produced by The I Factor Limited. The guide is realized in collaboration with the Chinese Culinary Institute of the Vocational Training in Hong Kong, the Club China AIS (Associazione Italiana Sommelier) and the Italian Wines World Summit.

This guide is an unprecedented attempt to marry two great gastronomic cultures and artisanal producers: Chinese cuisines and Italian wines. This guide is the first of many steps in a grand project that will be fully realized over the next few years. Our mission is to give interpretive tools to the consumer as well as provide a point of reference for the Italian wine industry, as well as for contemporary Chinese chefs and restaurateurs operating in China, Hong Kong, Macau, Taiwan, Singapore and worldwide.

Discover this original Wine & Food pairing on Chinese Cuisines Meet Italian Wines.

Chef Kevin Li

Kevin Li (born in Zhuhai City, Guangdong Province) has over 20 years of culinary experience including work experiences in: Fairmont Nanjing, Hilton Wanda Nanjing, Shangri-La Suzhou, Wanda Realm Hotel Dandong, and several others international hotel chains. Chef Kevin is specialized in Cantonese and Huaiyang cuisine; he is committed to create an unforgettable dining experience for his guests by complementing the traditional concepts of Chinese cuisine with his personal innovations. He has won many accolades including the “National Culinary Skills Competition” (2013), where his masterpiece “Abalone feast”, won chef Kevin the title of “Master of Chinese Cuisine”.

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