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Fresh lobsters are steamed in champagne with onion, garlic, crushed chilli flakes and salt. A lovely dish for Christmas eve or Valentine's day.
3 people made this
- 250ml water
- 1 onion, sliced
- 2 cloves garlic, crushed
- 1/2 teaspoon crushed chilli flakes
- 1 tablespoon coarse sea salt
- 700ml champagne (or white wine)
- 2 fresh lobsters
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Pour the water into the bottom of a large pot over medium heat. Add the onion, garlic, chilli flakes and salt to the water; bring to the boil. Stir in the champagne and return the mixture to the boil. Place the lobsters in a steamer basket and lower into the pot. Steam the lobsters until they turn a bright red colour, about 12 minutes.
To kill a live lobster, place it in the freezer for a few minutes then pierce it just behind the head with a sharp knife. Remove the small bag (stomach) and dark intestines.
You can use the empty lobster shells to make a fish stock.
Reviews & ratingsAverage global rating:(10)
Reviews in English (7)
by Christine Laliberte
This was a nice way to add some flavor and depth to the lobster meat, you can use any white wine you may have as a more afforable option....I used shallots instaed of onion just for its subtle flavor. How wrong can lobster and champagne be? And you get to drink the rest of the champange, you can't go wrong with this recipe.-19 Jun 2011
by Georgianna Elliott Guthrie
This is an AWESOME recipe!! BUT! I read the other reviews, and I just want to say- THIS IS NOT A SAUCE!! It's an aromatic steam that gently flavors the lobster meat! If you want a sauce to go with this recipe, try this; saute 1/2 thinly sliced shallot, 1/2 tsp lemon or orange zest in 4 tbsp butter until shallots are crisp tender. Add 2 cups champagne, simmer until reduced by half. Strain the sauce through cheesecloth, return liquid to the still hot pan. (Keep the skillet on the hot burner, but do not turn the burner back on!) Wisk in 3 tbsp cold butter, cut into small pieces, adding more butter only after the last is fully incorporated. Drizzle evenly over cooked tails, serve immediately.-07 Feb 2013
- 1 garlic clove, finely chopped
- 2 tablespoons dijon Mustard
- 1/4 cup champagne vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- 2 or 3 dashes hot sauce
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
- Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and puré until smooth.
From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.
Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.
Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.
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- Heat pan add oil once hot add butter than add onion once caramelized add garlic than add lobster and champagne (lower heat when adding alcohol always).
- Raise heat to medium setting cook for about 8 to ten minutes once lobster has cooked thoroughly..
- Boil your ravioli accordingly drain and add your champagne lobster butter sauce !.
- For plating top with Parmesan and fresh parsley! And enjoy..
Clear some counter space and then lay out the wonton wrappers. For the ravioli: Heat the oil in a medium saucepot over medium heat. It's filled with both lobster knuckle and claw meat. I knew that I wanted a simple sauce to be able to showcase the sweet, succulent lobster filling. Ravioli with Crab Sauce This lobster ravioli is tossed in a decadent crabmeat cream sauce.
If you find this Butter champagne lobster ravioli recipe valuable please share it to your good friends or family, thank you and good luck.
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.
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.
This recipe got rave reviews from the book club girls. more of a culinary club with literary overtones. The recipe was unclear regarding whether to cook the shrimp and lobster, or just put it in the risotto raw. I tossed it in raw, and it steamed very nicely. Plan to chop and get ready a day before this takes at least 2 hours to assemble. The grouper took much longer that the recipe states, but I had a four nice plump planks from a local FL fish market, so maybe they were just too thick. Delicious, and a nice stray from paella!
The Seafood Risotto and Champagne Citrus Beurre Blanc is probably the BEST we've ever had from Coastal Living! I followed the risotto almost exactly except that I used vegetable broth instead of chicken broth, and, I used a combination of tarragon and basil (no chervil). I omitted the lobster and used chopped shrimp, instead of the whole shrimp. As for the Champagne Citrus Beurre Blanc, I followed it exactly, including the fresh citrus juices. with white wine that I had on hand, and cut back on the butter only by a few tablespoons. I might try less as this is an incredibly amount of butter to use in one recipe. We used cod instead of grouper. It is restaurant quality tasteful and impressive and I'll definitely make it again!
Combine the ingredients for the champagne boil in a pot large enough to hold the lobster, bring to the boil and add the prawns. Top with enough boiling water to cover the prawns and boil until just cooked, about 3 minutes. Remove prawns with tongs and transfer to a tray of ice to cool.
Place the lobster into the pot and top up again with boiling water, if necessary. Reduce the heat to low and cover the pot. Simmer the lobster for 15 minutes, then remove to a tray of ice to cool. Add more ice on top of the lobster and prawns to chill them faster.
For the dill mayonnaise, combine the ingredients and mix well. Serve the chilled lobster and prawns in a bucket with buttered white rolls and lettuce leaves, and the mayonnaise on the side. Oh, and with the remainder of the bottle of champagne, of course.
Tip: I prefer to boil shellfish myself as you can generally get a better texture and flavour than buying them already cooked, but in a pinch some cooked prawns and lobster artfully arranged in a bucket is a no-brainer.
Lobster-stuffed avocado with champagne vinaigrette
As much as we love lobster, it’s one of those ingredients that tends to intimidate the cook. It’s messy, after all, and expensive. And when you start with the live animal, it’s just plain scary.
But that’s a shame, especially in the summer. If you start with a lobster, add a few seasonal ingredients and an interesting dressing, you can have a wonderful main course salad. One that feels festive and casual, and actually takes very little work.
The bright white meat graced with rosy stripes is sweet and versatile -- whether you play up the sweetness with a cradle of something creamy or set it off with some acidity and crunch. These three recipes will give you an idea of the possibilities.
Each calls for fresh lobster, which can be found in seafood stores and neighborhood groceries with lobster tanks. The novice needn’t fear: Many places that sell live lobsters will also cook them for you.
For example, Santa Monica Seafood Co. charges $2 to cook your lobster (allow about an hour for cooking and cooling-off time or phone ahead). Lobsters there start at $13.99 a pound. At Albertsons on Wilshire Boulevard in Santa Monica, where there’s no charge to steam the lobster you select from the tank, live lobsters are $9.99 a pound.
Don’t hesitate to get to know your lobster. The key to flavor is absolute freshness.
“The lobster should be extremely lively,” says Stephan Samson, executive chef at Valentino. “When they are very fresh, they flop their tails when you pick them up.”
Samson, whose first job after culinary school was at a lobster house in Maine, advises buyers to avoid the slower-moving crustaceans in the tank and to stay away from the bigger specimens, anything over a pound and a half, which he thinks tend to be tougher.
“We cook the lobster ahead of time, and then ideally I like to cool it at room temperature. Some people cook it and shock it in ice water, but I think that toughens up the meat a little bit.”
Instead of the usual 10 minutes in boiling water, Samson suggests cooking lobsters just five minutes in boiling water with such aromatics as onion, carrots and celery. (When you immerse the lobster, let the water come back to a boil, then start timing.) When you remove the lobster from the water, it continues to cook as it cools.
Samson’s salad highlights the lobster medallions and whole-claw meat on a mound of farro, a nutty grain also known as spelt. The meat and farro are simply dressed with olive oil and lemon juice and topped with tiny leaves of celery, carrot tops and chives.
“It’s great for the summer,” says Samson. “It’s elegant, yet you can prepare it ahead of time for a party at home. It’s creates a nice impression that you’ve put some work into it.”
At the Lobster in Santa Monica, where up to half the diners order some form of lobster dish, executive chef Allyson Thurber makes an all-American lobster salad with a lemony mayonnaise that she says “is like what you’d get if you lived in Maine -- only they might not bother with the green onions and tomato.” She presents it with avocado and champagne vinaigrette on a festive green salad.
“I love avocados,” she says. “They’re creamy and sweet and sort of similar to lobster in a way, really rich. Then you need to have the champagne vinaigrette. Because lobster is sweet, you need the tart to bring the flavors out. That’s why it’s traditional to serve pickles at lobster bakes.”
The salad from Jenny Adams at Laguna Culinary Arts in Laguna Beach combines sweet and tart at each step. Lime juice is squeezed on the lobster before broiling apples brighten a pasta-salad base. And as a finishing twist, ginger spikes the beurre blanc dressing.
Roasted lobster with champagne soufflé
Using a large sharp knife, chop the lobster in half so that the head and the body are separated. Chop the head into two lengthways and remove the brains using a spoon. Clean the empty shell in cold water. Bash the body of the lobster with a rolling pin to crack the shell, then remove the lobster meat from the shell and slice into pieces. Place the flesh inside the empty head shells.
Melt the butter in a small pan. Add the flour and stir over the heat for 2-3 minutes.
Add the champagne, milk and Dijon mustard to the pan. Whisk together over the heat until the sauce has thickened and is smooth.
Add the egg yolk and salt and freshly ground black pepper, to taste. Whisk a little more to combine.
Place the egg white in a bowl and whisk with an electric hand whisk until stiff peaks form when the whisk is removed from the bowl.
Carefully fold the egg white into the sauce mixture.
Spoon the soufflé mixture on top of the lobster meat in the head shells, and place the shells onto a baking sheet.
Cook in the oven for 5-8 minutes until the soufflé has risen and is golden-brown and cooked through.
Serve on a plate garnished with chervil, chives and a few slices of bread.
Lobster Pasta with Champagne Dill Cream Sauce
This is a truly decadent dish great for any time of year. It’s light yet rich, and although it’s takes a long time from start to finish, none of the steps are difficult. You will impress the pants off your family and friends with this one.
- 2 whole 1-pound Lobsters, Cooked, Meat And Shells Separated
- 1 whole Medium Shallot, Diced
- 1 Tablespoon Tomato Paste
- 1 bottle (750 Ml) Extra Dry Champagne Plus Enough Water To Make Four Cups Liquid
- ½ cups Whipping Cream
- 4 Tablespoons Unsalted Butter, Divided
- ¾ cups Fennel Bulb, Cut Into Thin Strips
- ¾ cups Carrot, Julienned
- ¾ cups Leek, Thinly Sliced
- 4 Tablespoons Fresh Dill, Chopped
- 14 ounces, weight Whole Wheat Spaghetti, Cooked
- Parmigiano Reggiano Cheese, For Garnish
1. In a sauce pan, simmer the lobster shells, shallots, tomato paste, champagne, and water until the mixture is reduced to one cup (about an hour).
2. Strain broth through cheese cloth and return the broth to the pot. Add cream and simmer until reduced to about 1/2 cup (about 6 minutes). Set aside.
3. Melt 2 Tablespoons of butter in a skillet over medium heat. Sauté fennel and carrots for about 3 minutes. Add leeks and sauté another couple of minutes. Cut lobster meat into large chunks. Add to skillet, cover, and cook until heated through (about 2 minutes). Add 2 teaspoons of dill to skillet and season with salt and pepper.
4. While veggies are cooking, whisk remaining butter and dill into cream sauce. Bring to a bubble and pour into skillet with your veggies and lobster.
5. Serve lobster sauce over pasta and top with parmigiano reggiano.
Seafood and Lobster Recipes
Here you’ll find some of our longtime favorite lobster roll recipes and classic creations for steamers, clam chowder, swordfish, mussels, scallops, and shrimp. Recipes are not only quick and easy to prepare but can be enjoyed in the backyard, on your waterside deck or in a formal dining setting. In other words, we have selected recipes that you can really use and enjoy.
It is our hope that these traditional seafood favorites will help bring the taste of New England closer to you, your friends, family, and loved ones, again and again, no matter where you live!
Lobster recipes are a work in progress and are organized to help you find what you need quickly. Comments are welcome on most of the recipes and posts. We also invite you to submit your own original seafood recipe.
Watch the video: Why Real Champagne Is So Expensive. So Expensive (June 2022).