New Year’s Eve, that last little bit of recklessness before the new year takes hold and we start to feel all responsible and such. Whether I am sitting around in sweatpants with friends or dressed to the nines, I love the feeling of being carefree and not thinking about what looms (back to work, resolutions) after the first.

The Eve itself is such a weird dichotomy. On one hand, I think it is overrated and amateur night.  On the other hand, I love permission to indulge in the decadence of food, drink and of course getting all glammed up.

Decadence takes many forms and it is up to you to decide what that means for you.  Maybe you want to have a pajama party and have breakfast for dinner. Maybe for you, it means eating all the rich, fatty foods you plan to give up the next morning and getting all dressed up. Or maybe it means, wearing your favorite jeans, not seeing a ton of people and having a good old-fashioned burger and fries and bathing in multiple glasses of La Marca Prosecco. It’s all up to you to decide.

Of all the New Year’s celebrations, I’ve been a part of, the one thing that has been pretty consistent is the menu. It usually includes some kind of steak, cheesy potatoes and lobster. And ALWAYS a lot of champagne. I spent many a year with close friends dining on that exact menu.  It makes me smile each time I think of those nights.

So let’s think about that champagne and lobster and how we can make it extra special for 2017-2018. You do not need me to tell you how to make a steak. Everybody has their own trade secret and potatoes are pretty simple (HINT: these days you can even buy great Scalloped Potatoes at Trader Joe’s). That leaves me with Lobster and Champagne. How should we cook them? How about lobster poached in champagne and served over linguine? Fabulous! This dish is going to be the epitome of simple elegance. Some ingredients do all the work for you.

The first rule is never to cook with champagne or wine that you wouldn’t drink.  Second is it’s ok to use champagne, sparkling wine or prosecco. They all work. And its’s okay to sample as you cook!

Lobster Poached in Champagne
Print Recipe
Servings
2 people
Servings
2 people
Lobster Poached in Champagne
Print Recipe
Servings
2 people
Servings
2 people
Ingredients
Servings: people
Instructions
  1. Combine Champagne, shallot and salt in a deep skillet.
  2. Bring to a boil then reduce to a medium-low heat and add lobster.
  3. Cover and simmer until lobster is cooked through, about 10-15 minutes.
  4. Remove lobster to plate and cover with foil to keep warm.
  5. Stir cream into Champagne reduction and bring back to a boil.
  6. Reduce heat and let cook until sauce is reduced to 1/3 cup, stir occasionally.
  7. Whisking constantly, over low heat, start adding butter, one cube at a time. Make sure that each cube is fully incorporated before adding next. The sauce should be smooth and coat the back of a spoon. See note below.
  8. Remove lobster meat from shells and cut into medallions.
  9. Place medallions over lightly buttered, cooked, linguine. Spoon sauce over lobster and noodles.
  10. Garnish with fresh tarragon or parsley, chopped. Serve immediately.
Recipe Notes

Can use up to 1/2 cup of butter. You want to have a thick smooth consistency, so stop when you have that.

Sorry about the stock photo. I am making this for NYE and will post pictures after.

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