Chef Evan Patterson from "The Quarter" makes a lobster champagne sauce in the Daytime Kitchen.
Lobster champagne sauce
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1 c. onion, diced
1 c. carrot, diced
1 shallot, diced
2 tbsp. garlic, chopped
2 c. white wine
3 tbsp lobster base
2 c. water
4 c. heavy cream
1/2 c. champagne
4 oz roux (2 oz butter:2oz flour)
Sweat mirepox (onion, carrot, shallot, and garlic) then add white wine and reduce by half.
Combine lobster base with water and add to the pot, simmer for 5 minutes.
Add heavy cream and simmer for 5-10 minutes.
Add champagne and roux.