Lobster Tails In Champagne Recipes
LOBSTER TAILS IN CHAMPAGNE
Steps:
- Combine lobster tails, champagne, green onions, and salt in a skillet; bring to a boil. Reduce heat to medium-low, cover the skillet, and simmer until lobster is cooked through, about 15 minutes. Transfer lobster to a plate.
- Stir cream in champagne sauce in skillet. Bring to a boil and cook until sauce is reduced to about 1/3 cup, 5 to 10 minutes.
- Whisk butter into champagne sauce, 1 tablespoon at a time, until sauce is smooth. Cover the skillet and remove from heat.
- Remove lobsters tails from shells and slice into medallions. Spoon champagne sauce over lobster medallions.
Nutrition Facts : Calories 482.2 calories, Carbohydrate 6.4 g, Cholesterol 204.6 mg, Fat 27.8 g, Fiber 0.4 g, Protein 35.8 g, SaturatedFat 17 g, Sodium 996.8 mg, Sugar 1.1 g
CHAMPAGNE LOBSTER
Steps:
- Pour the water into the bottom of a large pot over medium heat. Add the onion, garlic, red pepper, and salt to the water and bring to a boil. Stir in the champagne and return the mixture to a boil. Place the lobsters in a steamer basket and lower into the pot. Steam the lobsters until they turn a bright red color, about 12 minutes.
Nutrition Facts : Calories 861.9 calories, Carbohydrate 23.6 g, Cholesterol 382.7 mg, Fat 3.3 g, Fiber 1.2 g, Protein 110.1 g, SaturatedFat 0.6 g, Sodium 4685 mg, Sugar 5.4 g
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.
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- While Champagne is simmering, cut lobster tails in half lengthwise using a very sharp chef's knife or kitchen shears and remove the vein.
- Reduce heat on Champagne to low and add 2 Tbsp butter and whisk vigorously until it's completely melted. This creates a butter/Champagne emulsion. Repeat the process with the remainder of the butter until it's all incorporated into the sauce. This is similar to the classic French beurre monté sauce, but made with Champagne instead of water.
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- Bring a large pot of salted water to a rapid boil. Press the tails flat and insert a wooden skewer to keep the tails straight as they cook.
- Set up an ice bath. Drop the lobster pieces into the boiling water and cook 90 seconds. Remove immediately to an ice bath. Leave the lobster pieces in the ice for 5 minutes to cool completely. Remove the meat from the shell and refrigerate until ready to use.
- Pour ½ cup sparkling wine into a small sauce pot; place on the stove and bring to a simmer. Reduce the heat to low and begin whisking in the butter, adding a few pieces to start then adding the butter bit by bit until it is all melted and incorporated into the sauce. Season to taste with a few dashes Tabasco and salt. Hold the pot over a low flame, keeping the below a simmer. Add the lobster tails and leave to cook 5 minutes or until just cooked through.
- For the champagne sabayon, combine the egg yolks, ½ cup sparkling wine, and grapefruit zest in bowl of double-boiler. Whisk aggressively until the mixture is thickened and doubled in volume. The mixture will be pale and hold ribbons when stirred with a whisk. Remove from the heat and continue whisking 30 seconds to prevent scrambling.
GRILLED LOBSTER TAILS WITH BOURBON SAUCE - CHAMPAGNE TASTES
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Ratings 3Category Main CourseCuisine AmericanTotal Time 15 mins
- Butterfly the lobster tails by using kitchen shears to cut open the shell on the top curved section of the tail. Cut from front to tail, and stop just before the tail. Next, use a sharp knife to slice through 3/4 of the lobster flesh (along the previous cut), taking care not to cut all the way through. Open the tail up like a book.
- Melt the butter, and mix in the salt and bourbon. Brush the lobster flesh (not the shell), with the butter-bourbon mixture.
- Set lobster tails, flesh side down, on the grill. Cover the grill, and cook for 4-5 minutes, or until the shells are bright red and the tails release from the grill plate.
CHAMPAGNE & ORANGE-STEAMED LOBSTER TAILS EN PAPILLOTE RECIPE
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- Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper being the center of the heart. Cut out the heart, and open. Layer 2 orange slices, 1 lobster tail, 1 1/2 teaspoons butter, and 1 tablespoon fennel fronds near the fold of each piece of parchment. Spoon 3 tablespoons Champagne over each serving. Starting at the top of the heart, fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on a baking sheet. Bake at 425° for 12 minutes. Remove from oven; let stand 5 minutes. Carefully open packets. Remove meat from lobster tails; coarsely chop. Return meat to lobster tail shell; place on plate. Drizzle 1 packet of juices over serving; repeat with remaining 3 lobster tails and 3 packets. Sprinkle evenly with salt.
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