Champagne Lobster Sauce


From Tabor Hill Winery, Buchanan

1 cup butter
1 1/4 cups flour
3 cups milk, warmed
1 cup whipping cream, warmed
4 tablespoons lobster base
2 teaspoons lemon pepper
2 cloves fresh garlic, minced
1/2 cup chopped parsley
1 1/2 cups Tabor Hill Demi-See Champagne OR 1 1/2 cups Vidal Blanc Dem-Sec
lemon juice (optional)

To make roux, melt butter and add flour, stirring constantly. Let cook 3 minutes, being careful not to burn. Slowly add milk and whipping cream, whisking as you add the liquid. Let cook until thickened, occasionally whisking so as to not burn bottom. Add lobster base, lemon pepper, garlic and parsley. Slowly add Tabor Hill Demi-Sec Champagne, whisking as you pour. A little lemon juice may be added for taste.

This sauce is excellent served over pasta, with scallops or shrimp.

Wine Recommendation
Serve with Tabor Hill Blanc de Blanc Champagne.

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