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Recipe: Champagne Lobster
Champagne lobster pasta

A decadent lobster dish for a romantic evening in

If you are looking for a dish to impress a certain someone, this could be it. Imagine delicately sweet lobster and prawns smothered in a creamy Champagne sauce. You could make this dish with our lobster meat, lobster tails or you could buy a whole lobster and make it all from scratch.

Serves 2.

INGREDIENTS

200g lobster meat
400g prawns
200ml champagne
300ml whipping cream
2 shallots minced
1 clove garlic minced
1 bunch oregano chopped
1 bunch basil chopped
100g butter
2 Tbsp olive oil

 

  • To make the sauce, heat a nonstick  pan over medium heat and add the olive oil.
  • Sweat the shallots and the garlic until they are translucent.
  • Add the champagne and bring to the boil and reduce by half.
  • Add the cream and season, boil the cream until the cream reduces slightly and is a saucy consistency.
  • Add half the chopped basil and half the oregano.
  • In another non stick frying pan heat the butter until it is melted and foaming.
  • Add the lobster meat and prawns and the remaining basil and oregano. 
  • Once cooked remove the lobster and prawns from the pan and place on a chopping board.
  • Boil the pasta in well salted boiling water.
  • Add the butter to the cream sauce and whisk in. Add a splash of water if the sauce is too thick.
  • Drain the pasta and add the sauce and add the prawns and the lobster.
  • Serve in two bowls and enjoy with the rest of the champagne.

 

Recipe and photograph - Wild Orchard

February 13, 2017 by Katie Bond
Tags: Recipe