Title: Crab or Lobster in Champagne Sauce
Categories: Main, Dishes
Yield: 1 Servings

1 sm Rock lobster tail per person
-, ( if useing crab or
-shrimp see note)
4 c Water
1 lg Onion, thinly sliced
2 Carrots, chopped
2 Stalks celery, chopped
1 ts Salt
1/2 ts Pepper
1/2 c Flour
1 1/2 c Half and half
1/2 lb Fresh mushrooms, sliced
3 tb Butter
1 Split dry champagne

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 1 1/2 cups.

4. Blend flour with 1/2 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 1/2 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@aol.com on
Thu, 16 Jan 1997.