1.Place seafood in a Dutch oven or large saucepan add water, onion, carrots, celery, salt and pepper.
2.Heat to boiling. Reduce heat to low: cover and simmer gently 1 hour until lobster shell is pink.
3.Remove lobster from pot remove shell. Cut into 1 inch piecies . Strain broth , return to heat and reduce to 1 1/2 cups.
4.Blend flour with 1/2 cup half and half . Gradually add to broth and stir until smooth, add remaining half and half . Cook stirring cinstantly until cream sauce boils and thickens.
5.Saute mushrooms in butter until tender.
6.Gently stir in mushrooms, seafood and champagne.
7.Simmer 1 hour, serve over toast cutouts or over Fettuccine noodles.
NOTE: if using crabmeat, or shrimp , add 2 cups of clam juice, plus 2 cup of water instead of 4 cups water,reduce simmer time to 1/2 hour
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This recipe is high in Vitamin A with 81% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Shellfish, Butter, Gluten, Mushroom, Sulfites, Alcohol, Celery, Onion allergies.