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Let’s Talk Recipes - Lobster In Champagne

15th October 2020 | General

Feel inspired with our collection of fond food memories! All about indulgence, perfection and proper home cooking, the our ‘Lets talk recipes’ cookbook feature delivers on that promise!


Nigel Turner - "This dish brings me back to 2007 when my then girlfriend and I travelled to Riveria Mayo, Mexico on holidays. I had arranged a candlelit dinner on the beach. We ate lobster in champagne, enjoyed the views and then I popped the question! Thankfully she said ‘Yes’. Recently we celebrated our 10 year wedding anniversary and now have 3 amazing children."

 

HANDS-ON TIME 15 MINS
COOK TIME 25 MINS

INGREDIENTS (SERVES 2)

  • 2 lobster tails
  • 160ml champagne
  • 2 spring onions
  • (chopped)
  • ¼ tsp salt
  • 60ml whipping cream
  • 2 tbsp unsalted butter
  • 1 tbsp of chopped
  • fresh dill


INSTRUCTIONS

  1. Combine the lobster tails, champagne, chopped spring onions and salt in a pan. Bring to the boil.
  2. Reduce heat to a medium low, cover the pan and simmer until lobster is cooked through, approximately 15 mins. Transfer the lobster to a plate.
  3. Stir cream into the champagne sauce. Bring to the boil and cook until the sauce is reduced to about 75ml, this will normally take 5 to 10 mins.
  4. Whisk butter into the champagne sauce, 1 tbsp at a time until sauce is smooth. Cover the pan and remove from the heat.
  5. Remove the lobsters tails from their shells and slice into medallions. Place on a plate. Spoon the champagne sauce over the lobster medallions.
  6. Season with salt and pepper.

 

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