Recipe of the week: Dynamite lobster

The Santa Barbara County wine region is a chef’s delight – its fertile farms and vineyards produce some of the best produce and wine grapes in the state of California, and its ranches are home to herds of prized beef cattle, lamb, and other would-be proteins. Ingredients arrive at restaurant doors fresh from the fields, farms, and coastal waters, many of those picked or caught just hours before being plated. Often, menus at local eateries are determined by what lands in chefs’ kitchens on any given day, especially when it comes to special menu items which are usually short-lived, due to weather or season. Dishes such as these, should be ordered when available and offered.

The Pacific waters located just minutes from the wine region are teeming with numerous varieties of fish and seafood, including the sought-after delicacy of Santa Barbara uni. A short trip to the north of Santa Barbara, Morro Bay is a veritable treasure chest for other…