Lobster With Champagne Saffron Sauce Splurge Food

SEAFOOD CREPES WITH A LOBSTER CHAMPAGNE SAUCE

Steps:

• Crepes: In a medium bowl, mix together all of the crepes ingredients. Cover and refrigerate for a few hours, or overnight.
• To a small, non-stick pan (crepe pan), coat with butter and put over medium heat. Pour about 2 ounces of batter in the pan and lift the pan off the heat, tilting in a circular motion until the batter forms a nice and even thin layer. Cook until top is firm and bottom has set. Turn the crepe over and cook until firm. Remove the crepe and begin a new one. Repeat with all of the remaining batter. Lobster Champagne Sauce: Sweat the onions, carrots, celery, shallots, and garlic in a medium saucepan with clarified butter for about 5 minutes. Add the white wine and reduce by half. Then, add the lobster base and water and let simmer for about 5 minutes longer. Strain the mixture and put back in saucepot. Add the heavy cream and cook for 5 to 10 minutes. Add the champagne and cook for 2 minutes. Incorporate the roux and bring back to a simmer to thicken. Season with white pepper, to taste.
• Filling: In a medium saute pan, add the clarified butter. Add the seafood and let the shrimp cook through, about 3 minutes. Add the champagne and reduce for 1 minute. Add the lobster champagne sauce and let cook for another 2 minutes. Fold in the diced tomatoes and scallions and season with salt and pepper. Mixture is ready to serve.
• Take 2 crepes and fill with some of the mixture and roll the crepes. Place in a shallow gratin dish. Repeat with the remaining ingredients. Add the remaining sauce and seafood on top of the crepes.

LOBSTER WITH CHAMPAGNE-SAFFRON SAUCE SPLURGE!

Steps:

• Place lobster tails upside down on work surface so underside of tail faces up. Cut through tail vertically to make two tall strips, then cut sideways to make four total pieces.
• Remove soft shell strips and pull tail away from remaining hard shell.
• Heat a large straight-sided frying pan or Dutch oven over medium-low heat.
• Add water and 1/4 of butter to pan and whisk until butter is nearly melted. Repeat 3 times, and after last addition of butter, add thyme to pan.
• Add lobster to pan and cover. Cook for 5 minutes, basting occasionally if lobster tails are not completely submerged in butter, then turn off heat.
• Ladle 2/3 cup butter from lobster pan into a medium saucepan set over medium heat. Add garlic and saffron and cook until garlic is fragrant (be careful not to brown garlic), about 2 minutes.
• Using a slotted spoon or tongs, remove garlic and discard.
• Add champagne to saffron butter in pan and simmer slowly for 2 minutes Add cream and bring to a simmer, then reduce heat and cook for 2 to 3 minutes or until slightly thickened.
• Meanwhile combine softened butter with flour with a fork, then add to saucepan. Cook, stirring, for an additional 2 minutes, or until sauce has thickened.
• Place lobster in center of plate and ladle sauce over lobster. Serve with a couple of lemon wedges and sprinkled with chopped parley.

LOBSTER WITH CHAMPAGNE DIPPING SAUCE

Steps:

• 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.