Recipe - Crab Or Lobster In Champagne Sauce

1 small Rock lobster tail per person
, ( if useing crab or
shrimp see note)
4 cup Water
1 lg Onion, thinly cut or sliced up
2 Carrots, chopped
2 Stalks celery, chopped
1 teaspoon Salt
One half teaspoon Pepper
One half cup Flour
1 One half cup Half and half
One half pound Fresh mushrooms, cut or sliced up
3 tablespoon Butter
1 Split dry champagne

1. Place seafood in a Duch 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 One half cups.

4. Blend flour with One half 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.Well like this over Fettuccine
noodles

NOTE: if useing crabmeat, or shrimp , add 2 cups of clam juice, plus 2 cup
of water instead of 4 cups water,reduce simmer time to One half hour
: Also I've used white wine in a pinch and everyone really liked it.
Posted to TNT Prodigy's Recipe Exchange Newsletter, by Neva45@aol.com on
Thu, 16 Jan 1997.