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Atlantic Lobster With Champagne Sabayon
Atlantic Lobster With Champagne Sabayon
"This Atlantic Lobster with Champagne Sabayon is such an elegant recipe, it's perfect for a special occasion. It's actually surprisingly easy to make, the preparation steps are simple and straightforward. The recipe is for four lobsters, so to serve a party of 4-6 people. It's also perfect for some romantic evening, just reduce all the ingredients in half. The leftover lobster is perfect for breakfast omelet or over greens as a delicious lobster salad lunch, that is brown bag friendly."
Serves4
Ingredients
- 4 lobsters
- 2 (1-ounce) butter
- 4 teaspoons olive oil
- 1 lemon, halved and squeezed
Instructions
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Bring water to a boil, add salt, onion, fennel seeds, peppercorns, bay leaves, and lemon (including the peel).
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Reduce heat and simmer 15 to 20 minutes
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Cook lobsters in the court-bouillon, 3 minutes for the tails and 6 for the claws. When cooked, split the lobster lengthwise from head to body. Shell them all, making sure to remove all cartilage. Reserve the clean shells for presentation.
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Slice each lobster tail into five medallions. Toss them in a pan with butter, olive oil, and chopped tarragon. Add the claw meat.
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Vintage Lifestyle
Jan 09, 2020
Thank you so much for sharing this make-at-home lobster recipe!
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