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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.
DIFFICULTY:
Medium
TIME:
30 min
SERVES:
2
INGREDIENTS
1 lobster
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
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
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1Steam the lobster in water for about 20 minutes, or until the shell turns bright red.
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2Remove the lobster from the pot and allow it to cool completely
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3In a saucepan, pour in the champagne and simmer for about 5 minutes to cook off the alcohol.
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4Add the whipping cream and whisk gently until smooth.
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5Incorporate the truffle butter, one tablespoon at a time, whisking until fully blended.
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6Remove the lobster meat from the shell and arrange it on a serving plate. Spoon the sauce generously over the lobster
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7Garnish with minced scallions, fresh dill, and a touch of cracked black pepper. Serve immediately and enjoy.
SHOP THE RECIPE
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Black Truffle Butter - 8 Oz
