Sauté lobster in butter	Simmer sauce over medium heat

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Lobster With Champagne Sauce

Source: St. Louis Post-Dispatch, November 4, 1990

Yield: 2 servings

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Ingredients

• 2 (10-oz) Rock lobster tails

• 1 Tbsp butter

• All-purpose flour

• Salt, to taste

• White pepper, to taste

• 1/4 cup Champagne or sparkling wine

• 1 cup whipping cream (8 oz)

• Juice of 1/2 lime (about 2 Tbsp)

• 1/4 tsp chopped fresh basil

• 4 medium mushrooms, sliced (about 1 1/2 cups)

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Preparation

Thaw lobster tails, if frozen. (The restaurant used fresh lobster.) Remove lobster meat from shells; reserve shells for use as garnish.

Melt butter in skillet. Lightly flour lobster meat; season with salt and pepper. Sauté lobster in butter 4 or 5 minutes, or until golden brown on all sides. Remove lobster; set aside.

Deglaze skillet with champagne. Add cream, lime juice and basil. Simmer over medium heat about 5 minutes, or until sauce has thickened. Add mushrooms and reserved lobster to sauce. Cook about 5 minutes, or until lobster is opaque; baste lobster with sauce frequently. Taste and adjust seasoning.

Meanwhile, broil reserved lobster shells.

Arrange lobster tail on each serving plate; ladle sauce over lobster. Garnish each plate with a broiled shell.