This is a print preview of "Crab Or Lobster In Champagne Sauce" recipe.

Crab Or Lobster In Champagne Sauce Recipe
by Global Cookbook

Crab Or Lobster In Champagne Sauce
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  Servings: 1

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. Place seafood in a Duch oven or possibly large saucepan add in water , onion ,carrots ,celery,salt and pepper
  2. Heat to boiling. Reduce heat to low: cover and simmer gently 1 hour till lobster shell is pink
  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. 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. Saute/fry mushrooms in butter till tender
  6. Gently stir in mushrooms, seafood and champagne
  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.