Crab or lobster in champagne sauce

1 Servings

Ingredients

Quantity Ingredient
1 small Rock lobster tail per person , ( if useing crab or shrimp see note)
4 cups Water
1 large Onion, thinly sliced
2 Carrots, chopped
2 Stalks celery, chopped
1 teaspoon Salt
½ teaspoon Pepper
½ cup Flour
1½ cup Half and half
½ pounds Fresh mushrooms, sliced
3 tablespoons Butter
1 Split dry champagne

Directions

1. Place seafood in a Duch oven or large saucepan add water , onion ,carrots ,celery,salt and pepper 2. Heat to boiling. Reduce heat to low: cover and simmer gently 1 hour until lobster shell is pink

3. Remove lobster from pot remove shell. Cut into 1 inch piecies . Strain broth , return to heat and reduce to 1½ cups.

4. Blend flour with ½ cup half and half . Gradually add to broth and stir until smooth, add remaining half and half . Cook stirring cinstantly until cream sauce boils and thickens

5. Saute mushrooms in butter until tender 6. Gently stir in mushrooms, seafood and champagne 7. Simmer 1 hour, serve over toast cutouts.Well like this over Fettuccine noodles

NOTE: if useing crabmeat, or shrimp , add 2 cups of clam juice, plus 2 cup of water instead of 4 cups water,reduce simmer time to ½ hour : Also I've used white wine in a pinch and everyone really liked it.

Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Neva45@... on Thu, 16 Jan 1997.

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