Champagne Lobster

    (10)
    35 minutes

    Fresh lobsters are steamed in champagne with onion, garlic, crushed chilli flakes and salt. Serve the cooked lobster with a bowl of melted butter for dipping. A lovely dish for Christmas or New Year's eve.


    1 person made this

    Ingredients
    Serves: 2 

    • 1 cup water
    • 1 onion, sliced
    • 2 cloves garlic, crushed
    • 1/2 teaspoon crushed chilli flakes
    • 1 tablespoon coarse sea salt
    • 2 1/2 cups champagne (or white wine)
    • 2 lobsters (see note)

    Directions
    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

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

    Live lobster:

    To kill a live lobster, place it in the freezer for a few minutes then pierce it just behind the head with a sharp knife. Remove the small bag (stomach) and dark intestines.

    Lobster shells:

    You can use the empty lobster shells to make a fish stock.

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    Reviews and Ratings
    Global Ratings:
    (10)

    Reviews in English (7)

    by
    11

    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.  -  19 Jun 2011  (Review from Allrecipes USA and Canada)

    by
    6

    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.  -  07 Feb 2013  (Review from Allrecipes USA and Canada)

    by
    6

    Excellent... Want more. Need to do it again. You must try (use inexpensive champagne). Send Champagne. Thanks.  -  24 Jan 2012  (Review from Allrecipes USA and Canada)