Champagne Lobster with Pilaf Rice
Category: Main Dishes
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Lobster (300g each) | 4 lobsters |
| Champignon mushrooms | 100g |
| Fresh cream (liquid) | 500ml |
| Truffle | 50g |
| Parsley | 2 sprigs |
| Black pepper | to taste |
| Champagne | 200ml |
| Pilaf rice | 300g |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 36g |
| Fat | 29g |
| Carbohydrates | 45g |
| Fiber | 3g |
| Sugars | 2g |
Instructions
Step 1: Boiling the Lobster
Start by cooking the lobsters: bring a large pot of salted water to a boil. Gently add the lobsters (300g each) to the boiling water. Cook for 5 minutes, then remove them from the water and drain. Once cooled slightly, carefully remove the lobster meat from the shell and set aside.
Step 2: Preparing the Pilaf Rice
In a separate pan, cook the pilaf rice. Follow the package instructions, typically simmering the rice with water or broth, until it’s tender and fluffy. Keep warm.
Step 3: Preparing the Champagne Sauce
In a large skillet, heat a small amount of olive oil. Slice the champignon mushrooms thinly and sauté them in the skillet until tender, about 5 minutes. Add the fresh cream and bring to a gentle simmer. Stir in the champagne, allowing the sauce to reduce slightly, and season with black pepper to taste. Grate the truffle finely and add it to the sauce for an earthy, luxurious flavor.
Step 4: Combining the Ingredients
Once the sauce is well-combined and smooth, add the lobster meat to the skillet. Gently coat the lobster in the sauce and allow it to heat through for about 3-4 minutes, just until warmed.
Step 5: Plating the Dish
To serve, place a portion of the pilaf rice on each plate. Top with the lobster in champagne sauce, spooning extra sauce over the lobster. Garnish with freshly chopped parsley for a pop of color and freshness.
Step 6: Serve and Enjoy!
Serve immediately, and enjoy this indulgent, elegant dish with a glass of chilled champagne for the perfect pairing.
Tips:
- Truffle: Fresh truffle can be replaced with truffle oil if unavailable. A few drops will still give you that signature flavor.
- Lobster: If lobster isn’t your preferred protein, this recipe also works beautifully with crab or prawns.
This Champagne Lobster with Pilaf Rice is the epitome of indulgence and sophistication, perfect for a special occasion or a refined dinner at home. The delicate flavors of lobster and champagne are beautifully complemented by the creamy richness of the sauce, while the light, fluffy rice provides the ideal base.
Enjoy this dish as a luxurious treat that’s sure to impress.
