Valentine's Day Pasta
with lobster and a champagne beurre blanc sauce
Indulge in the ultimate Valentine’s Day dinner with this luxurious Champagne Beurre Blanc Pasta with Lobster. Silky, buttery sauce infused with bubbly champagne drapes over delicate pasta, perfectly complementing tender, succulent lobster. It’s an elegant, restaurant-worthy dish that’s surprisingly simple to make at home—perfect for a romantic evening in.
Ingredients
for Champagne Beur blanc
- 2 Shallots, diced
- 2 Tbs. + 1 Cup Butter, unsalted and cubed
- 1 bottle Prosecco or Champagne
- Salt and Pepper
for pasta
- 8 oz. Linguine, cooked
- Chives
- 1 whole Lobster, cooked and seperated from shell
Method
- Sweat shallots with 2 Tbs. of butter.
- Once shallots are translucent, add whole bottle of Prosecco and bring to a boil.
- Reduce to medium-low heat and reduce liquid down to 1 cup. Strain and reserve.
- Once ready to use, bring liquid to a simmer, remove from heat, and add cubes of butter while swirling the liquid in the pot until fully emulsified.
- Toss with pasta and lobster, and garnish with chives.
Breaking Down a Lobster
with chef renan
Cooking a live lobster may seem intimidating, but with the right steps, you’ll end up with sweet, tender meat perfect for any dish. Plus, check out this helpful video if you want to break down you’re lobster like a pro!
- Fill a large pot with enough water to fully submerge the lobster(s).
- Add 2 tablespoons of salt per quart of water to enhance flavor.
- Bring the water to a rolling boil over high heat.
- Grasp the live lobster firmly behind its claws.
- Quickly place it headfirst into the boiling water to minimize discomfort.
- Cover the pot and set a timer based on the lobster’s weight:
- 1 lb: 8–10 minutes
- 1.5 lbs: 10–12 minutes
- 2 lbs: 12–14 minutes
- The lobster is done when the shell turns bright red and the antennae pull off easily.
- Use tongs to remove the lobster and place it in an ice bath to stop cooking.
