MENU
 
 
 
 

  • Crab Or Lobster In Champagne Sauce

    0 votes
    Crab Or Lobster In Champagne Sauce
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 sm Rock lobster tail per person , ( if useing crab or possibly shrimp see note)
    • 4 c. Water
    • 1 lrg Onion, thinly sliced
    • 2 x Carrots, minced
    • 2 stalk celery, minced
    • 1 tsp Salt
    • 1/2 tsp Pepper
    • 1/2 c. Flour
    • 1 1/2 c. Half and half
    • 1/2 lb Fresh mushrooms, sliced
    • 3 Tbsp. Butter
    • 1 x Split dry champagne

    Directions

    1. 1. Place seafood in a Duch oven or possibly large saucepan add in water , onion ,carrots ,celery,salt and pepper
    2. 2. Heat to boiling. Reduce heat to low: cover and simmer gently 1 hour till lobster shell is pink
    3. 3. Remove lobster from pot remove shell. Cut into 1 inch piecies . Strain broth , return to heat and reduce to 1 1/2 c..
    4. 4. Blend flour with 1/2 c. half and half . Gradually add in to broth and stir till smooth, add in remaining half and half . Cook stirring cinstantly till cream sauce boils and thickens
    5. 5. Saute/fry mushrooms in butter till tender
    6. 6. Gently stir in mushrooms, seafood and champagne
    7. 7. Simmer 1 hour, serve over toast cutouts.Well like this over Fettuccine noodles
    8. NOTE: if useing crabmeat, or possibly shrimp , add in 2 c. of clam juice, plus 2 c. of water instead of 4 c. water,reduce simmer time to 1/2 hour Also I've used white wine in a healthy pinch and everyone really liked it.

    Similar Recipes

    Leave a review or comment