CHAMPAGNE-LOBSTER SAUCE
Number Of Ingredients 10
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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