LOBSTER WITH CHAMPAGNE DIPPING SAUCE
Get out the bibs, lobster crackers and picks! If you've never prepared live lobster, this is a straightforward approach to a decadent meal. I make this once a year, on January 1, my wedding anniversary. My husband and I had a very low-key wedding (I was wearing jeans, an old sweater and my house slippers!), at 12:30 AM on January 1, 2001 (01-01-01). To celebrate that humble beginning, I make a totally decadent meal for us every New Year's Day. This one is our favorite and it's fun for us to do together. We halve the recipe and drink the leftover champagne. You'll need a really big pot for this, I use a big stock pot. Make sure plenty of napkins are on hand and that you have lobster shell crackers and picks.
Provided by Hey Jude
Categories Lobster
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- To make the sauce, pour the champagne into a medium saucepan and add the parsley, thyme, bay leaf and shallots; cook over medium heat until just 1 cup of liquid remains, about 25-30 minutes.
- Strain the liquid and discard the herbs, slowly whisk in the butter, one tablespoon at a time, over low heat.
- When all the butter has been added, season the sauce with salt and pepper to taste.
- Keep the mixture warm while preparing the lobsters.
- In a large pot, bring to a boil enough salted water to cover the lobsters.
- Remove the rubber bands that hold the claws shut.
- Plunge the lobsters into the water, head first.
- Cover and bring the water back to a boil; cook the lobsters for 10-12 minutes from the time the water returns to a boil.
- Serve lobster with champagne dipping sauce in individual bowls.
SEAFOOD CREPES WITH A LOBSTER CHAMPAGNE SAUCE
Provided by Food Network
Categories appetizer
Time 1h10m
Yield 3 to 5 servings
Number Of Ingredients 28
Steps:
- Crepes: In a medium bowl, mix together all of the crepes ingredients. Cover and refrigerate for a few hours, or overnight.
- To a small, non-stick pan (crepe pan), coat with butter and put over medium heat. Pour about 2 ounces of batter in the pan and lift the pan off the heat, tilting in a circular motion until the batter forms a nice and even thin layer. Cook until top is firm and bottom has set. Turn the crepe over and cook until firm. Remove the crepe and begin a new one. Repeat with all of the remaining batter. Lobster Champagne Sauce: Sweat the onions, carrots, celery, shallots, and garlic in a medium saucepan with clarified butter for about 5 minutes. Add the white wine and reduce by half. Then, add the lobster base and water and let simmer for about 5 minutes longer. Strain the mixture and put back in saucepot. Add the heavy cream and cook for 5 to 10 minutes. Add the champagne and cook for 2 minutes. Incorporate the roux and bring back to a simmer to thicken. Season with white pepper, to taste.
- Filling: In a medium saute pan, add the clarified butter. Add the seafood and let the shrimp cook through, about 3 minutes. Add the champagne and reduce for 1 minute. Add the lobster champagne sauce and let cook for another 2 minutes. Fold in the diced tomatoes and scallions and season with salt and pepper. Mixture is ready to serve.
- Take 2 crepes and fill with some of the mixture and roll the crepes. Place in a shallow gratin dish. Repeat with the remaining ingredients. Add the remaining sauce and seafood on top of the crepes.
LOBSTER DIPPING SAUCE
Butter, lemon and garlic combine to create a buttery concoction for dipping steamed, grilled, (or however you prepare it) lobster.
Provided by johnd
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Melt 1 tablespoon of butter in a saucepan over medium heat. Add the garlic; cook and stir until starting to brown, about 3 minutes. Add the remaining butter and reduce heat to low. Stir to melt the butter, then mix in the lemon juice, pepper and cilantro. Let it steep over low heat for about 10 minutes. Strain before serving if desired.
Nutrition Facts : Calories 207 calories, Carbohydrate 0.9 g, Cholesterol 61 mg, Fat 23 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 14.6 g, Sodium 164.1 mg, Sugar 0.1 g
LOBSTER CROSTINI WITH BUTTERY TOMATO & CHAMPAGNE SAUCE RECIPE - (4.5/5)
Provided by ruthg
Number Of Ingredients 15
Steps:
- SAUCE: Cut 2 tomatoes in half and squeeze the seeds and juice into a small saucepan set over low heat. Cut the remaining tomato into very small pieces and add to the pot. Turn up heat to medium and cook for 2 to 3 minutes. Add sugar and 4 tablespoons butter and allow it to melt. Add champagne and simmer for 10 minutes. Pour mixture into a blender and blend until smooth. Pass blended mixture through a fine sieve into the same pot. Simmer over low heat until reduced by 2/3rd the original volume, about 40 to 50 minutes, until the consistency of tomato soup. Add remaining butter, a dash or two of Tabasco or Crystal hot sauce, and season to taste with a little salt and ground white pepper. You can also add a small squeeze of lemon if you like to brighten it up. CROSTINI: Cut lobster tail meat into small pieces. Lightly toast bread slices on both sides. Spread each slice with a teaspoon of hollandaise sauce and top with a lump or two of lobster meat. Drizzle with a teaspoon of the tomato champagne sauce and garnish with dill leaves. Season with a little black pepper and serve.
SHRIMP IN CHAMPAGNE SAUCE
Make and share this Shrimp in Champagne Sauce recipe from Food.com.
Provided by FLKeysJen
Categories Lobster
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cover the shrimp or lobster tails with the champagne or wine. Add salt and cayenne. Poach gently just until shrimp are pink. Let cool in wine. Remove from wine, saving the stock.
- Discard shells of shrimp or lobster. Meantime, boil wine stock to reduce to 1 cup. Beat egg yolks until thick, blend in conrstarch, add a little of the hot stock, then combine yolks with remaining stock, butter, cream, and paprika. Cook slowly, stirring with a whisk, until sauce is slightly thickened and smooth. Taste to see if additional salt is needed.
- Arrange the shrimp or sliced lobster in a large shallow casserole or 4 individual ramekins, cover with the sauce, place under broiler 6 inches from heat, until top is glazed and golden.
Nutrition Facts : Calories 373.6, Fat 27.6, SaturatedFat 16, Cholesterol 280.2, Sodium 626.6, Carbohydrate 6.4, Fiber 0.2, Sugar 1.1, Protein 9.1
LOBSTER TAILS WITH CHAMPAGNE VANILLA SAUCE
Number Of Ingredients 13
Steps:
- TO MAKE THE SAUCE: Cut the vanilla bean in half and split lengthwise. Place in a small saucepan with the thyme, shallots, and champagne. Bring just to a boil, reduce the heat, and simmer until reduced to 1/4 cup. The reduction will be a clear golden color. Remove from the heat and strain the reduction through a sieve. Reserve the vanilla bean. Rinse the saucepan and return the reduction to the pan. Using a sharp paring knife, scrape the seeds from the vanilla bean into the reduction. Bring the reduction to a simmer and whisk in the butter, 1 tablespoon at a time to fully incorporate, until glistening and smooth. Adjust the seasoning with salt and pepper, if necessary. Remove from the heat and set aside until the lobsters are ready. Keep warm. Place the tails, shell-side down, on a cutting board. Split the tails lengthwise to expose the meat. In a small bowl mash the butter with the lemon juice, chives, and salt using the back of a fork. Spread the butter over the lobster meat and between the shell and the meat. Grill the tails, shell side down, over Direct Medium heat, until opaque throughout, 8 to 10 minutes. Remove the meat from the shells and serve immediately with the warm sauce.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
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