Best Champagne Lobster Sauce Recipes

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SEAFOOD CREPES WITH A LOBSTER CHAMPAGNE SAUCE



Seafood Crepes with a Lobster Champagne Sauce image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 3 to 5 servings

Number Of Ingredients 28

1/2 cup all-purpose flour
1/2 cup milk
1/4 cup warm water
2 large eggs
2 tablespoons unsalted butter, melted
1/2 teaspoon salt
1 cup diced yellow onion
1 cup chopped carrots
1 cup chopped celery
1 large shallot, minced
2 tablespoons chopped garlic
2 ounces clarified butter
2 cups white wine
3 tablespoons commercial lobster base
2 cups water
4 cups heavy cream
1/2 cup champagne
4 ounces roux
White pepper
2 ounces clarified butter
2 ounces lobster meat, cubed
2 ounces crawfish tail meat
2 ounces shrimp pieces, large
2 ounces crabmeat
1/2 cup champagne
2 plum tomatoes, seeded and diced
1/2 cup chopped green onions (scallions)
Salt and pepper

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 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.

LOBSTER CRISPS IN CHAMPAGNE-DILL SAUCE



Lobster Crisps in Champagne-Dill Sauce image

Categories     Champagne     Herb     Shellfish     Appetizer     Sauté     Cocktail Party     Valentine's Day     New Year's Eve     Lobster     Leek     Anniversary     Dill     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 13

5 tablespoons butter, room temperature
6 gyoza (potsticker) wrappers*
1 1 1/2- to 1 3/4-pound live lobster
2 cups extra-dry Champagne
2 cups water
1/3 cup chopped shallots
1 teaspoon tomato paste
1/4 cup whipping cream
3/4 cup thin strips fresh fennel bulb
3/4 cup thin strips peeled carrots
3/4 cup thinly sliced leek (white and pale green parts only)
4 teaspoons chopped fresh dill
*Gyoza wrappers can be found at Asian markets and in the refrigerator section of many supermarkets. If unavailable, substitute wonton wrappers.

Steps:

  • Preheat oven to 350°F. Melt 1 tablespoon butter in small saucepan. Brush gyoza on both sides with butter. Arrange on baking sheet. Bake until golden, about 8 minutes. Cool; wrap crisps airtight.
  • Cook lobster in large pot of boiling salted water until just cooked through, about 8 minutes. Transfer lobster to large bowl. Let stand 15 minutes. Working over bowl to catch juices, twist lobster tails and claws from body. Crack shells and carefully remove lobster meat. Cover and refrigerate lobster meat.
  • Place all lobster shells and juices in large saucepan. Add Champagne, 2 cups water, shallots and tomato paste. Simmer until liquid is reduced to 1 cup, about 1 hour. Strain liquid; return to same pan. Add cream; simmer until sauce is reduced to 1/3 cup, about 6 minutes. (Crisps, lobster and sauce can be prepared 1 day ahead. Store crisps at room temperature. Cover and refrigerate sauce.)
  • Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add fennel and carrots; sauté 3 minutes. Add leek and sauté until vegetables are crisp-tender, about 2 minutes. Cut lobster tail crosswise into 8 medallions. Add all lobster to skillet. Cover; cook just until heated through, about 2 minutes. Mix in 2 teaspoons dill. Season with salt and pepper.
  • Rewarm sauce over low heat. Whisk in 2 tablespoons butter and 2 teaspoons dill. Season with salt and pepper.
  • Arrange crisps, lobster, and vegetable mixture on 2 plates. Spoon sauce over.

LOBSTER WITH CHAMPAGNE-SAFFRON SAUCE SPLURGE!



Lobster With Champagne-Saffron Sauce Splurge! image

Looking for that one special recipe for a romantic New Years, anniversary or Birthday celebration? Well, look no further. When I want to impress, I made this wonderful lobster dish. Yes, lots of butter, this is not a low fat or low cholesterol meal. Consider this your twice a year splurge! compliments of Intermezzo Magazine.

Provided by Dawnab

Categories     Lobster

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

8 (8 ounce) lobster tails
2 tablespoons water
2 lbs unsalted butter, at room temperature
16 sprigs fresh thyme
2/3 cup lobster-infused butter
2 garlic cloves, roughly chopped
1 teaspoon saffron
1/2 cup champagne
2/3 cup heavy cream
2 tablespoons unsalted butter, at room temperature
2 teaspoons all-purpose flour
2 lemons, sliced into wedges
2 tablespoons finely chopped fresh parsley

Steps:

  • Place lobster tails upside down on work surface so underside of tail faces up. Cut through tail vertically to make two tall strips, then cut sideways to make four total pieces.
  • Remove soft shell strips and pull tail away from remaining hard shell.
  • Heat a large straight-sided frying pan or Dutch oven over medium-low heat.
  • Add water and 1/4 of butter to pan and whisk until butter is nearly melted. Repeat 3 times, and after last addition of butter, add thyme to pan.
  • Add lobster to pan and cover. Cook for 5 minutes, basting occasionally if lobster tails are not completely submerged in butter, then turn off heat.
  • Ladle 2/3 cup butter from lobster pan into a medium saucepan set over medium heat. Add garlic and saffron and cook until garlic is fragrant (be careful not to brown garlic), about 2 minutes.
  • Using a slotted spoon or tongs, remove garlic and discard.
  • Add champagne to saffron butter in pan and simmer slowly for 2 minutes Add cream and bring to a simmer, then reduce heat and cook for 2 to 3 minutes or until slightly thickened.
  • Meanwhile combine softened butter with flour with a fork, then add to saucepan. Cook, stirring, for an additional 2 minutes, or until sauce has thickened.
  • Place lobster in center of plate and ladle sauce over lobster. Serve with a couple of lemon wedges and sprinkled with chopped parley.

Nutrition Facts : Calories 1758.5, Fat 161.5, SaturatedFat 100, Cholesterol 637.6, Sodium 710.7, Carbohydrate 13.7, Fiber 1.8, Sugar 0.3, Protein 65

LOBSTER CROSTINI WITH BUTTERY TOMATO & CHAMPAGNE SAUCE RECIPE - (4.5/5)



Lobster Crostini with Buttery Tomato & Champagne Sauce Recipe - (4.5/5) image

Provided by ruthg

Number Of Ingredients 15

SAUCE:
3 large vine tomatoes
Pinch superfine sugar
6 tablespoons unsalted organic butter, divided
1 cup champagne, sparkling wine or Italian prosecco
Tabasco or Crystal hot sauce
Salt
Ground white pepper
Fresh lemon juice
CROSTINI:
1/2 cup Hollandaise sauce
Whole piece of tail meat from 1-pound lobster
1 small crusty white baguette, sliced
Fresh dill leaves, snipped
Freshly ground black pepper

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.

SEAFOOD LINGUINI IN CHAMPAGNE LOBSTER SAUCE



SEAFOOD LINGUINI IN CHAMPAGNE LOBSTER SAUCE image

Categories     Shellfish

Yield 4

Number Of Ingredients 2

For lobsters half bottle champagne, quarter cup finely chopped shallots, 1bay leaf, 1-2 sprigs fresh thyme and or tarragon, 1 lb lobster.
For sauce I cup fish stock or bottled clam juice, 1.5 cups light cream, 0.5 cups heavy cream, 1 tb each of worc sauce, tomato paste, cornstarch, butter. Lemon juice, salt and cayenne to taste.

Steps:

  • 1. In large pot combine champ shallots and herbs, bring to rolling boil. Cook lobster for 8 mins. Remove lobsters, set aside to cool, reserve liquid. 2. When lobsters cool, remove meat, leaving intact as much as possible. 3. Make sauce, add fish stock, creams and work to the champ liquid. Whisk in Tom paste and boil for 20 mins. 4. Whisk in cornstarch, simmer for ten mins, remove from heat, add in butter etc to taste. 5. Sear scallops turning after 2mins. 6. Cook linguini serving lobster and scallops on top, drizzle sauce on top.

LOBSTER TAILS WITH CHAMPAGNE VANILLA SAUCE



Lobster Tails With Champagne Vanilla Sauce image

Number Of Ingredients 13

FOR THE SAUCE:
1 vanilla bean (about 4 inches long)
1 sprig fresh thyme, small
1 tablespoon minced shallot
1 cup Brut champagne
1/2 cup unsalted butter, cold
kosher salt
freshly ground black pepper
4 lobster tails (uncooked), about 7 ounce each
1/2 cup unsalted butter, softened
2 teaspoons lemon juice
1 teaspoon snipped fresh chives
1/4 teaspoon kosher salt

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

CHAMPAGNE-LOBSTER SAUCE



CHAMPAGNE-LOBSTER SAUCE image

Number Of Ingredients 10

1 cup butter
1 1/4 cups flour
3 cups milk, warmed
1 cup whipping cream, warmed
4 tablespoons lobster base
2 teaspoons lemon pepper
2 cloves fresh garlic, minced
1/2 cup chopped parsley
1 1/2 cups Demi-Sec Champagne
lemon juice (optional)

Steps:

  • To make roux, melt butter. add flour, stirring constantly. Let cook 3 minutes, being careful not to burn. Slowly add milk and whipping cream, whisking as you add the liquid. Let cook until thickened, occasionally whisking so as to not burn bottom. Add lobster base, lemon pepper, garlic and parsley. Slowly add Champagne, whisking as you pour. A little lemon juice may be added for taste.

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