Lobster Champagne Sauce

• servings: 5 servings
• total time: 1 hour 10 minutes

Ingredients

1 cup diced yellow onion

1 cup chopped carrots

1 cup chopped celery

1 large shallot, minced

2 tablespoons chopped garlic

2 cups white wine

3 tablespoons commercial lobster base

2 cups water

4 cups heavy cream

1/2 cup champagne

4 ounces roux

White pepper

Directions

Lobster Champagne Sauce: Sweat the onions, carrots, celery, shallots, and garlic in a medium saucepan with clarified butter for about 5 minutes. Add the white wine and reduce by half. Then, add the lobster base and water and let simmer for about 5 minutes longer. Strain the mixture and put back in saucepot. Add the heavy cream and cook for 5 to 10 minutes. Add the champagne and cook for 2 minutes. Incorporate the roux and bring back to a simmer to thicken. Season with white pepper, to taste.

Notes

For lobster stuffed ravioli