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Lobster in Champagne Truffle Butter Sauce
Few things capture the essence of summer like lobster and butter. Elevate this coastal favorite with a splash of champagne and a decadent touch of Sabatino Truffle Butter.
Ingredients
2/3 Cup of Champagne
2 Minced scallions
1 tsp truffle salt
2/3 cup whipping cream
4 tbsp Sabatino Truffle Butter
Garnish: Dill & Cracked Black Pepper
Method
- Steam the lobster in water for about 20 minutes, or until the shell turns bright red.
- Remove the lobster from the pot and allow it to cool completely
- In a saucepan, pour in the champagne and simmer for about 5 minutes to cook off the alcohol.
- Add the whipping cream and whisk gently until smooth.
- Incorporate the truffle butter, one tablespoon at a time, whisking until fully blended.
- Remove the lobster meat from the shell and arrange it on a serving plate. Spoon the sauce generously over the lobster
- Garnish with minced scallions, fresh dill, and a touch of cracked black pepper. Serve immediately and enjoy.
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