Boiled lobster in champagne butter

Boiled lobster in champagne butter



Preparation time : 20 minutes

Total time :  Less than 30 minutes

Portion : 1

Level of difficulty :  Easy


1 lobster, about 1 1/2 lb.

100 ml champagne (or white wine)

50 ml 35% cream

100 g butter

1 fresh shallot, diced


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.