Butter Poached Lobster with Champagne Sabayon
Ingredients
- 2 lobster tails
- 1 Cup sparkling white wine, divided
- 3 sticks butter, cut into pieces
- A few dashes Tabasco
- 1 Teaspoon grapefruit zest
- 6 eggs
- 1 head fennel, very thinly sliced
- 1 grapefruit, cut into segments
- Picked mint leaves, as needed
- 2 Teaspoons minced shallot
- 1 Tablespoon red-wine vinegar
- 3 Tablespoons extra-virgin olive oil
- Salt and pepper, to taste
Instructions
Butter-Poached Lobster with Champagne Sabayon serves 4 original recipe by The Daily Meal.
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