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Lobster with Champagne sauce


  • For the nettles


  • 1.

    Carefully remove the tail and claw meat from the lobster, reserving the head and tail for garnish later. Slice the tail flesh into medallions. Reserve any trimmings.

  • 2.

    Melt the butter in a saucepan and cook the shallots for 3-4 minutes, until softened. Pour in the champagne and cook for 5 minutes or so, until reduced by half.

  • 3.

    Stir in the chicken stock and cook for a further 4-5 minutes, until reduced by half again. Add the whipping cream, cook for a further 2 minutes to reduce a little more. Leave to cool slightly.

  • 4.

    Stir in the hollandaise sauce and fold in the whipped cream and ginger. Season to taste. Meanwhile, mix the chives and garlic with the mashed potato.

  • 5.

    Fold in the reserved lobster trimmings and gently warm the mixture through in a saucepan. On a heatproof rectangular plate, arrange the lobster medallions and claws to resemble the shape of a lobster.

  • 6.

    Spoon the Champagne glaze carefully over the top and place under a hot grill until golden. Heat the olive oil in a saucepan and add the nettles. Cook for 1-2 minutes, until wilted.

  • 7.

    Divide the potatoes between 2 warmed dinner plates and top with the wilted nettles. Remove the lobster from the grill, garnish with the reserved shell and some fresh chervil. Serve immediately.

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Andrew Graham

Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with Lobster with Champagne sauce.


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