Crab or Lobster in Champagne Sauce
- 1 sm Rock lobster tail per person
- -, ( if useing crab or
- -shrimp see note)
- 4 c Water
- 1 lg Onion, thinly sliced
- 2 Carrots, chopped
- 2 Stalks celery, chopped
- 1 ts Salt
- 1/2 ts Pepper
- 1/2 c Flour
- 1 1/2 c Half and half
- 1/2 lb Fresh mushrooms, sliced
- 3 tb Butter
- 1 Split dry champagne
1. Place seafood in a Duch oven or large saucepan add water , onion
,carrots ,celery,salt and pepper
2. Heat to boiling. Reduce heat to low: cover and simmer gently 1 hour
until lobster shell is pink
3. Remove lobster from pot remove shell. Cut into 1 inch piecies . Strain
broth , return to heat and reduce to 1 1/2 cups.
4. Blend flour with 1/2 cup half and half . Gradually add to broth and stir
until smooth, add remaining half and half . Cook stirring cinstantly until
cream sauce boils and thickens
5. Saute mushrooms in butter until tender
6. Gently stir in mushrooms, seafood and champagne
7. Simmer 1 hour, serve over toast cutouts.Well like this over Fettuccine
noodles
NOTE: if useing crabmeat, or shrimp , add 2 cups of clam juice, plus 2 cup
of water instead of 4 cups water,reduce simmer time to 1/2 hour
: Also I've used white wine in a pinch and everyone really liked it.
Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Neva45@aol.com on
Thu, 16 Jan 1997.
,carrots ,celery,salt and pepper
2. Heat to boiling. Reduce heat to low: cover and simmer gently 1 hour
until lobster shell is pink
3. Remove lobster from pot remove shell. Cut into 1 inch piecies . Strain
broth , return to heat and reduce to 1 1/2 cups.
4. Blend flour with 1/2 cup half and half . Gradually add to broth and stir
until smooth, add remaining half and half . Cook stirring cinstantly until
cream sauce boils and thickens
5. Saute mushrooms in butter until tender
6. Gently stir in mushrooms, seafood and champagne
7. Simmer 1 hour, serve over toast cutouts.Well like this over Fettuccine
noodles
NOTE: if useing crabmeat, or shrimp , add 2 cups of clam juice, plus 2 cup
of water instead of 4 cups water,reduce simmer time to 1/2 hour
: Also I've used white wine in a pinch and everyone really liked it.
Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Neva45@aol.com on
Thu, 16 Jan 1997.
