Lobster tails with sparkling wine sauce
Recipe by Forbidden
9 lobster tails, fresh or frozen, rinsed well
1x750ml MCC (Methode Cap Classique) or sparkling wine
4 spring onions, sliced
2 garlic cloves
salt and freshly ground black pepper, to taste
300ml fresh cream
30ml cornflour
150g butter
Prep. Time → 10 min
Cook Time → 30 min
1. in a large pot, bring the lobsters, wine, onions, garlic and season to the boil
2. cover with a lid, reduce heat and simmer for about 10min. Using a slotted spoon, remove the lobsters and set aside until needed. Strain and set aside the liquid but discard the garlic and onion
3. pour the liquid back into a clean pot and add the cream. Boil until the liquid is reduced to a thick consistency. Mix in the cornflour only if necessary.
4. Using a wire whisk, beat in the butter 15ml at a time until smooth
5. place the lobsters on a serving dish and spoon over the sauce. Serve warm
main courses, lobster, sparkling wine sauce December 22, 2011 16:25
Author Food and Home Entertaining magazine, January 2012 issue
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