Feeds 4

Ingredients:

• 4 1 ¼ pound live lobsters
• 1 small sliced Vidalia onion
• 5 cloves chopped garlic
• 6 ribs of sliced celery
• 1 can chopped tomatoes
• 2 liters of dry champagne
• 4 oz sweet butter
• 1 pinch of crushed dried chiles
• Sea salt and cracked black pepper to taste
• 4 oz Olive oil

Method

• Preheat sauce pot with Olive oil
• add onions, garlic and celery and sauté until tender
• add champagne and reduce by 1/3rd
• add tomatoes
• place 1 live lobster in your broth and cover the pot for about 3 minutes. Remove the lobster and repeat with all lobsters.
• Once the lobsters are cool, remove the meat and place the large body of the lobster that is not edible back in the broth for about 15 minutes. After 15 minutes, remove the bodies and then add the whole butter to your sauce.
• you now have your sauce ready. I suggest a risotto or white rice dish to go along with your lobster.
• just before you are ready to serve, heat your sauce again and place the lobster meat (season the meat with Salt and Pepper) into the broth and heat slowly for about 8 minutes. The trick of cooking shellfish is that you never want to overcook the protein, or your food will taste like rubber.

Yummy!