richard-in-cincy
Well-known member
Lisa, congratulations!!
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
How would you re-warm king crab legs - steam, grill? How about a nice sauce?
- Thread starter lisainla
- Start date
Meryl - we tried this, and it needs tweaking, but it promising. It was very tart
I used a decent champagne (OK, sparkling wine - Mumm Cuvee M) but if I make it again, I won't reduce it as much. I think a bit of tarragon would be nice, in addition to or in place of the thyme. I added about 1/3 cup of heavy cream to cut the tartness. I will also sweat the shallots in a bit of butter before adding them to the sauce.
Here is the recipe:
Lobster with Champagne Dipping Sauce Recipe #69235
4 servings
55 min 15 min prep
1 bottle dry champagne
1 cup chopped fresh parsley
1 bunch fresh thyme
1 bay leaf
4 shallots, chopped
12 tablespoons unsalted butter
salt and pepper
4 live lobsters (1 1/2-2 pounds each)
To make the sauce, pour the champagne into a medium saucepan and add the parsley, thyme, bay leaf and shallots; cook over medium heat until just 1 cup of liquid remains, about 25-30 minutes.
Strain the liquid and discard the herbs, slowly whisk in the butter, one tablespoon at a time, over low heat.
When all the butter has been added, season the sauce with salt and pepper to taste.
Keep the mixture warm while preparing the lobsters.
In a large pot, bring to a boil enough salted water to cover the lobsters. Remove the rubber bands that hold the claws shut. Plunge the lobsters into the water, head first.
Cover and bring the water back to a boil; cook the lobsters for 10-12 minutes from the time the water returns to a boil.
Serve lobster with champagne dipping sauce in individual bowls.
© 1999-2006 Recipezaar. All Rights Reserved. http://www.recipezaar.com
I used a decent champagne (OK, sparkling wine - Mumm Cuvee M) but if I make it again, I won't reduce it as much. I think a bit of tarragon would be nice, in addition to or in place of the thyme. I added about 1/3 cup of heavy cream to cut the tartness. I will also sweat the shallots in a bit of butter before adding them to the sauce.
Here is the recipe:
Lobster with Champagne Dipping Sauce Recipe #69235
4 servings
55 min 15 min prep
1 bottle dry champagne
1 cup chopped fresh parsley
1 bunch fresh thyme
1 bay leaf
4 shallots, chopped
12 tablespoons unsalted butter
salt and pepper
4 live lobsters (1 1/2-2 pounds each)
To make the sauce, pour the champagne into a medium saucepan and add the parsley, thyme, bay leaf and shallots; cook over medium heat until just 1 cup of liquid remains, about 25-30 minutes.
Strain the liquid and discard the herbs, slowly whisk in the butter, one tablespoon at a time, over low heat.
When all the butter has been added, season the sauce with salt and pepper to taste.
Keep the mixture warm while preparing the lobsters.
In a large pot, bring to a boil enough salted water to cover the lobsters. Remove the rubber bands that hold the claws shut. Plunge the lobsters into the water, head first.
Cover and bring the water back to a boil; cook the lobsters for 10-12 minutes from the time the water returns to a boil.
Serve lobster with champagne dipping sauce in individual bowls.
© 1999-2006 Recipezaar. All Rights Reserved. http://www.recipezaar.com