Lobster with champagne
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Lobster with champagne sauce and chickpea puree
Lobster with champagne sauce and chickpea puree
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- Prep Time 15 Minutes
- Cook Time 30 Minutes
- Total Time 45 Minutes
- Serves 2 People
- Calories 200 kcal
Ingredients
- 1X1 kilo of fresh lobster
- 5 tablespoons of olive oil
- 1 cup of champagne
- ½ long green peppers
- 2 oyster mushrooms
- 2 medium bunches of small tomatoes
- A little saffron
- Salt
- Pepper
-
Puree
1 cup of chickpeas, washed
1 fresh onion
1 medium size carrot
1 teaspoon of lime juice
2 tablespoons of olive oil
A little salt
Instructions
- Chop the lobster lengthwise and remove the meat. Saute the lobster’s meat in a pan with olive oil and when it browns add the saffron and the champagne.
- Let it simmer until liquids are reduced to 1/3 and add fresh cream.
- Lower the heat and continue cooking until the sauce thickens.
- Improve the taste with salt and pepper.
- Cook the vegetables in the grill or the oven’s grill adding a tablespoon of olive oil.
- Cut the lobster in slices and put it in a platter. Pour the sauce over the lobster, add the vegetables and the puree and serve.
-
Chickpea Puree:
Boil the chickpeas with the baby onion and the carrot until they soften. Strain and put in the blender. Add the remaining materials and beat until they become a mash.
Notes
Always sauté the part of the lobster, which guests will see first during the serving
Greek 
English