Champagne Lobster Recipes

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LOBSTER WITH CHAMPAGNE DIPPING SAUCE



Lobster with Champagne Dipping Sauce image

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

1 bottle dry champagne
1 cup chopped fresh parsley
1 bunch fresh thyme
1 bay leaf
4 shallots, chopped
12 tablespoons unsalted butter
salt and pepper
4 live lobsters (1 1/2-2 pounds each)

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.

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