Crab or lobster in champagne sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Rock lobster tail per person , ( if useing crab or shrimp see note) |
| 4 | cups | Water |
| 1 | large | Onion, thinly sliced |
| 2 | Carrots, chopped | |
| 2 | Stalks celery, chopped | |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | cup | Flour |
| 1½ | cup | Half and half |
| ½ | pounds | Fresh mushrooms, sliced |
| 3 | tablespoons | Butter |
| 1 | Split dry champagne | |
Directions
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 1½ cups.
4. Blend flour with ½ 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 ½ 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@... on Thu, 16 Jan 1997.