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    You are in: Home / Recipes / Lobster with Champagne Dipping Sauce Recipe
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    Lobster with Champagne Dipping Sauce

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Hey Jude's Note:

    Get out the bibs, lobster crackers and picks! If you've never prepared live lobster, this is a straightforward approach to a decadent meal. I make this once a year, on January 1, my wedding anniversary. My husband and I had a very low-key wedding (I was wearing jeans, an old sweater and my house slippers!), at 12:30 AM on January 1, 2001 (01-01-01). To celebrate that humble beginning, I make a totally decadent meal for us every New Year's Day. This one is our favorite and it's fun for us to do together. We halve the recipe and drink the leftover champagne. You'll need a really big pot for this, I use a big stock pot. Make sure plenty of napkins are on hand and that you have lobster shell crackers and picks.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Strain the liquid and discard the herbs, slowly whisk in the butter, one tablespoon at a time, over low heat.
    3. 3
      When all the butter has been added, season the sauce with salt and pepper to taste.
    4. 4
      Keep the mixture warm while preparing the lobsters.
    5. 5
      In a large pot, bring to a boil enough salted water to cover the lobsters.
    6. 6
      Remove the rubber bands that hold the claws shut.
    7. 7
      Plunge the lobsters into the water, head first.
    8. 8
      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.
    9. 9
      Serve lobster with champagne dipping sauce in individual bowls.

    Ratings & Reviews:

    • on December 25, 2006

      55

      just yummy! we too, used crab legs for it. hubby doesn't like lobster. it was very good, and perfect for dipping. i did add some fresh lemon juice to it, otherwise no changes at all! thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 19, 2006

      55

      Hooray for Hollywood! Every local market had King Crab on special this weekend, and there are some huge, fat legs waiting in my freezer for the traditional "Spare the Bird" Day. I found this wonderful sauce recipe in a Junior League Cookbook years ago and have made it often for lobster or crab feasts. I think you could even thicken it a bit, add some cream, sea food of choice & serve over pasta. Thanks HJ!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lobster with Champagne Dipping Sauce

    Serving Size: 1 (227 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 460.2
     
    Calories from Fat 324
    70%
    Total Fat 36.0 g
    55%
    Saturated Fat 22.1 g
    110%
    Cholesterol 234.0 mg
    78%
    Sodium 459.4 mg
    19%
    Total Carbohydrate 5.1 g
    1%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.1 g
    0%
    Protein 29.5 g
    59%

    The following items or measurements are not included:

    champagne

    fresh thyme

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