Best Lobster With Champagne Dipping 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-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 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.

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