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Recipe for :

Lobster with Champagne Butter

A few years ago the internet was awash with groups exchanging information and discussing all sorts of subjects. One of the main areas was cooking and recipes. Unfortunately over the last couple of years contributors have fallen away and most groups are no longer active. As a source of advice and for finding new recipes they were invaluable.

One such group is called SimplySeafood, decribed as "Appetizer and Hors D'oeuvres, Chowders and Bisques, Paella's, Risotto, Pastas and more, there's nothing like eating seafood and I can never get enough recipes. Share your best, your tried and true, restaurant specialties . . . "

Ingredients

4 fresh lobsters
Lemon juiced
2 sticks butter
2 cups champagne

Method

  • Place lobster shell side down. Cut body from head to tail with sharp knife, splitting open. Remove heart and intestinal vein.
  • Melt butter in saucepan and add lemon juice and champagne.
  • Place split lobster shell side down on grill over medium heat approximately 5 inches from heat source. Brush well with butter mixture and cook for 8 min.
  • Turn lobsters, cook for another 8 minutes, turn again, brush well and continue to cook until meat turns opaque.
  • Best to cook lobsters with top of grill down.
  • Brush with champagne sauce just before serving. The remaining sauce can be used for dipping at the table.

Serves 4

SimplySeafood

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