Recipes, especially Holiday Recipes, are for sharing. Here's a special one (it's a great Christmas Eve, New Year's Eve dinner and a perfect dinner if you want a marriage proposal from your boyfriend. It worked for me!) Elegant presentation. Very easy, under 30 minutes to make!
Lobster Dinner
Lobster Tails in Champagne Sauce (you can substitute shrimp)
Pan-Roasted New Potatoes
Green Beans
Rolls with Sweet Butter
Assorted Chocolates
Champagne
Lobster Tails in Champagne Sauce
3 frozen lobster tails, partially frozen*
2/3 cup champagne or sparkling wine
2 scallions, minced
1/4 teaspoon salt
1/4 cup heavy or whipping cream
4 Tablespoons unsalted butter or margarine
2 scallions, cut into very thin strips for garnish
*one for you, two for him
Rinse lobster tails. In skillet, combine lobster, champagne, scallions and salt. Over high heat, heat to boiling. Reduce heat to low. Cover and simmer 15 minutes. Remove lobster. Add cream to sauce in skillet. Boil sauce quickly until reduced to about 1/3 cup. With a whisk, beat in butter, one tablespoon at a time, until smooth. Keep warm. Remove lobster from shells (snip the softer underside of the lobster tail and gently lift out the meat in one piece*.) Slice into medallions. Spoon sauce over each. Sprinkle with scallions. Makes 2 servings.
Pan-Roasted Potatoes
3 medium potatoes
3 Tablespoons butter or margarine
1 Tablespoon olive or vegetable oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Peel potatoes. Cut each in half. In skillet melt butter with oil. Add potatoes, salt and pepper; cook over medium heat until browned on all sides. Cover: cook 5 minutes until fork tender. Makes 2 serving.
*The easiest way to unshell a lobster tail is with a good pair of sharp scissors. Start by cutting along the underside of the tail, first on one side, then the other. Gently pull all the meat from the shell. Place the lobster tail flat on a cutting board, then use a sharp knife to cut into 1/2 inch pieces.
Lobster Dinner
Lobster Tails in Champagne Sauce (you can substitute shrimp)
Pan-Roasted New Potatoes
Green Beans
Rolls with Sweet Butter
Assorted Chocolates
Champagne
Lobster Tails in Champagne Sauce
3 frozen lobster tails, partially frozen*
2/3 cup champagne or sparkling wine
2 scallions, minced
1/4 teaspoon salt
1/4 cup heavy or whipping cream
4 Tablespoons unsalted butter or margarine
2 scallions, cut into very thin strips for garnish
*one for you, two for him
Rinse lobster tails. In skillet, combine lobster, champagne, scallions and salt. Over high heat, heat to boiling. Reduce heat to low. Cover and simmer 15 minutes. Remove lobster. Add cream to sauce in skillet. Boil sauce quickly until reduced to about 1/3 cup. With a whisk, beat in butter, one tablespoon at a time, until smooth. Keep warm. Remove lobster from shells (snip the softer underside of the lobster tail and gently lift out the meat in one piece*.) Slice into medallions. Spoon sauce over each. Sprinkle with scallions. Makes 2 servings.
Pan-Roasted Potatoes
3 medium potatoes
3 Tablespoons butter or margarine
1 Tablespoon olive or vegetable oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Peel potatoes. Cut each in half. In skillet melt butter with oil. Add potatoes, salt and pepper; cook over medium heat until browned on all sides. Cover: cook 5 minutes until fork tender. Makes 2 serving.
*The easiest way to unshell a lobster tail is with a good pair of sharp scissors. Start by cutting along the underside of the tail, first on one side, then the other. Gently pull all the meat from the shell. Place the lobster tail flat on a cutting board, then use a sharp knife to cut into 1/2 inch pieces.
Source Credit: Glamour Magazine, Gourmet on the Run. Monthly menu series. Early 1980's.
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