Champagne Lobster Recipe - Allrecipes.com
Champagne Lobster Recipe
  • READY IN 35 mins

Champagne Lobster

Recipe by  

"This perfect New Year's Day meal uses that leftover champagne! Serve with melted butter."

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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Pour the water into the bottom of a large pot over medium heat. Add the onion, garlic, red pepper, and salt to the water and bring to a boil. Stir in the champagne and return the mixture to a boil. Place the lobsters in a steamer basket and lower into the pot. Steam the lobsters until they turn a bright red color, about 12 minutes.
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Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the steaming liquid ingredients. The actual amount of the steaming liquid consumed is minimal.
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Reviews More Reviews

Most Helpful Positive Review
Jun 19, 2011

This was a nice way to add some flavor and depth to the lobster meat, you can use any white wine you may have as a more afforable option....I used shallots instaed of onion just for its subtle flavor. How wrong can lobster and champagne be? And you get to drink the rest of the champange, you can't go wrong with this recipe.

 
Most Helpful Critical Review
Nov 15, 2007

Nice recipe but would have been great with a nice sauce?

 

6 Ratings

Jan 24, 2012

Excellent... Want more. Need to do it again. You must try (use inexpensive champagne). Send Champagne. Thanks.

 
Feb 07, 2013

This is an AWESOME recipe!! BUT! I read the other reviews, and I just want to say- THIS IS NOT A SAUCE!! It's an aromatic steam that gently flavors the lobster meat! If you want a sauce to go with this recipe, try this; saute 1/2 thinly sliced shallot, 1/2 tsp lemon or orange zest in 4 tbsp butter until shallots are crisp tender. Add 2 cups champagne, simmer until reduced by half. Strain the sauce through cheesecloth, return liquid to the still hot pan. (Keep the skillet on the hot burner, but do not turn the burner back on!) Wisk in 3 tbsp cold butter, cut into small pieces, adding more butter only after the last is fully incorporated. Drizzle evenly over cooked tails, serve immediately.

 
Mar 30, 2010

the idea of the recipe is basically to make the lobster meat tender. I love the taste of lobster and sauce tends to cover it up....but that's just my taste. melted butter is all I use. but if you like smothering food in sauce then I say go for it!

 
May 28, 2013

I added half a meyer lemon, smoked paprika, white pepper, and substituted a whole shallot for an onion to the steaming liquid. the flavors are subtle but work fantastic with the sweetness of the wine. A good dessert wine does the same thing at a portion of the cost:)

 

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Nutrition

  • Calories
  • 862 kcal
  • 43%
  • Carbohydrates
  • 23.6 g
  • 8%
  • Cholesterol
  • 383 mg
  • 128%
  • Fat
  • 3.3 g
  • 5%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 110.1 g
  • 220%
  • Sodium
  • 4685 mg
  • 187%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

i never measure
1 Followers 0 Saved Recipes
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