Lobster with Champagne Dipping Sauce
Indulge in luxury with this decadent Lobster with Champagne Dipping Sauce recipe, where tender, freshly cooked lobster meets a rich, velvety sauce infused with the elegant flavors of champagne, butter, and fresh thyme. Perfect for special occasions or an indulgent dinner at home, this dish balances the sweetness of lobster meat with the creamy and aromatic notes of the dipping sauce. The sauce, simmered to perfection with sautéed shallots, garlic, and sparkling champagne, adds a touch of sophistication to the dish. Garnished with fresh parsley and served with lemon wedges, this recipe is a true showstopper, providing a restaurant-quality experience in under an hour. Impress your guests with this luxurious seafood main course that celebrates the finer things in life. Keywords: lobster recipe, champagne sauce, seafood dinner, lobster dipping sauce, gourmet recipe, elegant dinner idea.
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Recipe Information
Ingredients
- 2 whole Live lobsters
- 1 cup Butter
- 2 medium Shallots
- 2 Garlic cloves
- 1 cup Champagne
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 whole Lemon
- 4 quarts Water
- 2 Bay leaves
- 2 tablespoons Parsley (for garnish)
Instructions
Fill a large stockpot with 4 quarts of water, the juice of 1 lemon, and 2 bay leaves. Bring the water to a boil over high heat.
Carefully add the live lobsters to the boiling water. Cover the pot and cook for 8-10 minutes, or until the lobsters' shells are bright red. Remove the lobsters and set aside to cool slightly.
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the finely minced shallots and garlic, and sauté until they are soft and fragrant, about 2-3 minutes.
Add 1 cup of champagne to the saucepan. Bring it to a gentle boil and reduce by half, about 5-7 minutes.
Lower the heat to medium-low, then stir in the remaining butter (melted), 0.5 cup of heavy cream, and 1 teaspoon of fresh thyme leaves. Cook for another 2-3 minutes, stirring constantly, until the sauce is silky and smooth.
Season the sauce with 1 teaspoon of salt and 0.5 teaspoon of black pepper, adjusting as needed.
Twist off the lobster tails and claws. Using kitchen shears, cut along the length of the tail shells to remove the meat. Crack the claws and knuckles to extract the meat as well.
Arrange the lobster meat on a plate or serving platter. Garnish with chopped parsley.
Pour the champagne dipping sauce into a serving bowl and place it on the side of the lobster. Serve immediately with lemon wedges for an extra burst of freshness.
Nutrition Facts
Calories |
1720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 74.9 g | 375% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 799 mg | 266% | |
| Sodium | 4571 mg | 199% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 3.2 g | ||
| Protein | 110.8 g | 222% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 732 mg | 56% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1836 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
