Lobster with a Champagne Butter Sauce, Spinach Parp

Name: Lobster with a Champagne Butter Sauce, Spinach Parpadelle Noodles and Salmon Roe Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons minced shallots; 1 cup champagne; 1 pound cold butter, cut into 2-inch cubes; Salt and pepper; 1 whole lobster, cooked; 1/2 pound spinach parpedelle pasta, cooked al dente and tossed with olive oil; 2 tablespoons salmon roe; 2 tablespoons chopped parsley; 1 chunk Parmesan Reggiano Cheese; 2 long chives

Servings: persons

1
For the pasta: In a small stock pot, fill with enough water to come up 2/3 of the pot.
2
Add 1 tablespoon of olive oil and salt.
3
Let the salted water come to a boil.
4
For sauce: In a sauce pan, combine the shallots and champagne together.
5
Reduce the mixture to a glaze.
6
Using a whisk, mount in the cold butter cubes slowly, whisking constantly.
7
The sauce will start to thicken.
8
Strain into a clean saute pan and season with salt and pepper.
9
Keep the sauce warm.
10
For the lobster: Remove the lobster from the pot.
11
Detach the tail and the claws from the body.
12
With the back of a french knife, crack the claws and carefully remove the meat.
13
Follow the same procedure for the tail.
14
Slice the tail meat on the bias into six equal slices.
15
For the pasta: Drop the spinach pasta into the boiling water for 1-2 minutes.
16
Remove and drain.
17
Toss the pasta with 1 teaspoon olive oil in a small mixing bowl.
18
Season with salt and pepper.
19
To assemble, toss the pasta with 2/3 of the butter sauce.
20
Using a small pair of tongs, twirl the pasta into a nice size nest and place in the center of the plate.
21
Add the lobster to the remaining sauce to warm.
22
Arrange the lobster tail meat on top and the claw meat around the pasta.
23
Garnish with the salmon roe.
24
Sprinkle with the parsley and hand grated cheese.
25
Top with the long chives.

1538

kcal

Calories

163

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons minced shallots, 1 cup champagne, 1 pound cold butter, cut into 2-inch cubes, Salt and pepper, and more.

Yes, Lobster with a Champagne Butter Sauce, Spinach Parpadelle Noodles and Salmon Roe Caviar falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lobster with a Champagne Butter Sauce, Spinach Parpadelle Noodles and Salmon Roe Caviar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions