Lobster in Champagne Vanilla Sauce

Dinner Date - Lobster

INGREDIENTS:
2 Lobster Tails
2 oz butter (salted)
1 tbsp lemon juice
1 tbsp chives

FOR SAUCE:
1/2 cup Champagne
1 tsp vanilla
2 thyme sprigs (fresh)
1 tbsp shallots, diced
1 tbsp butter

DIRECTIONS:
Preheat oven to 350°F.

Split along top of each lobster tail (see photo below) and cut 1/4 inch into the meat.

Mix salted butter, lemon juice and chives. Divide mixture evenly and spread into the openings of the lobster shells. Place the lobster tails into a dish and bake for 25 minutes.

The Champagne Vanilla Sauce can be made while lobster is baking. Combine Champagne, vanilla, thyme, shallots and butter in a pan. Simmer on medium heat for 10 minutes.

Divide sauce into two small bowls for dipping and serve on plate next to lobster.

Serve lobster with a side of melted butter and a fresh salad.

I’ll Bring the Bubbly

New Year Card OUTSIDE 4x6 2

I am in charge of champagne for the New Year’s party I’m attending this year. I know all about the best glass to use (and it’s not the coup) and I know I’ll need at least 1 bottle for every five people (after all, there are other cocktails happening throughout the evening).

But which champagne shall I serve?

Personally, I’m a fan of Pol Roger’s Cuvee Sir Winston Churchill, but the price tag is a deterrent when you need to buy multiple bottles. I also love (and yes, it’s partly because it’s pink) Moet Rose Imperial.

Whatever you’re serving (and you will tell us, won’t you?) we hope this New Year’s is one to remember.

Cheers.

 

Crêpes with Greek Yogurt and Apricot-Champagne Sauce

Dinner Date - Crepe


Step 1: Good Morning Crêpes


INGREDIENTS:

2 eggs

1 cup non-fat milk

1/2 cup flour

1 tbsp melted butter

 

INSTRUCTIONS:

Whisk eggs in a small bowl. Add the milk and then the flour. Once it is completely mixed together, whisk in the butter.

Heat a medium size (approximately 8”) non-stick frying pan over medium high heat. Pour in batter and cook for approximately 45 seconds per side or until lightly browned.

 

Step 2: Greek Yogurt Filling

INGREDIENTS:

1 cup plain Greek yogurt

1 tsp vanilla extract

1 tsp nutmeg

1 tbsp brown sugar

 

INSTRUCTIONS:

Mix the yogurt, vanilla extract, nutmeg and brown sugar in a large bowl. Place the mixture in a line down the centre of each crêpe and fold the edges over the centre.

 

Step 3: Apricot-Champagne Sauce

 

INGREDIENTS:

1 tbsp Champagne

1/2 cup apricot preserves

10 fresh raspberries

1 tsp lemon juice

 

INSTRUCTIONS:

In a small saucepan, cook the Champagne for 2 minutes at medium heat. Add the remaining ingredients to the pan and stir for 3 minutes.

Top crêpes with the sauce and garnish with fresh blueberries and mint leaves.