Lobster Champagne Cream Sauce over Pappadelle

By KDCooks

Ingredients

• 2 lobster tails
• 6 tbsp. butter, divided
• 2 shallots, finely minced
• 2 carrots, peeled and thinly sliced
• 2 tbsp. tomato puree
• 1 1/2 cups chicken stock
• 3/4 cup Champagne
• 3 tbsp. flour
• Heavy cream
• Pappadelle pasta

Details

Servings 2

Preparation

Step 1

Remove the meat from the lobster tails. Roughly chop and set aside.

To make the sauce, melt 3 tablespoons of butter in a skillet. Add the shallots and carrots and saute until the shallots are tender. Add the tomato puree to the skillet, stir, and cook until the tomato has begun to caramelize a bit, 2-3 minutes. Add in the chicken stock and champagne and stir. Bring to a boil, then reduce to a simmer and allow to reduce to about 1/3.

Once the sauce has reduced, in small saucepan melt the 3 tablespoons of remaining butter. Add the flour and whisk, cooking 2-3 minutes to form a roux. Add the roux to the skillet and mix well. Whisk in heavy cream until sauce has reached the desired consistency (I also added in more champagne at this point). Add the lobster meat to the skillet and cook, stirring, just until cooked through (this only takes a few minutes). Pass the sauce through a strainer to remove the carrots and shallots.


Serve warm over the fresh Pappadelle pasta.