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Boiled lobster in champagne butter


Boiled lobster in champagne butter
 

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Preparation time : 20 minutes


Total time :  Less than 30 minutes


Portion : 1


Level of difficulty :  Easy



Ingredients

1 lobster, about 1 1/2 lb.

100 ml champagne (or white wine)

50 ml 35% cream

100 g butter

1 fresh shallot, diced

Preparation

1. Boil lobster in salted water about 4 minutes. Split in two. Crack open claws and set aside.

2. In a medium frying pan soften the shallots in 50 ml butter over low heat.

3. Add the champagne or white wine and reduce by 50%, gradually increasing heat to near boiling point.

4. Add the 35% cream and simmer for a few minutes.

5. Whisk in the rest of the butter and simmer for 6 to 8 minutes without allowing the sauce to boil.

6. Add the tail and claws to a deep dish and cover with sauce.

7. Serve on a bed of rice or couscous.