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Discover the perfect pairing of our La Côte à Bras 2012 vintage and a lobster roasted in beurre blanc.

Ingredients for 4 people:

  • 800 grams of Lobster
  • 4 shallots
  • 250 grams of butter
  • 10 centiliters of fluid cream
  • 20 centiliters of dry white wine
  • 1 pinch of cayenne pepper



  1. Peel and finely chop the shallots. Then sauté them in a small saucepan with the white wine. Add salt and pepper. Let the whole thing cook at low temperature to reduce the wine. At the end of the cooking, there should be only 4 spoons of liquid left. Add the cream and let it boil for 5 minutes.
  2. Whip your mixture vigorously, adding 200 grams of diced butter little by little, then the cayenne pepper. Keep this sauce warm in a non-boiling water bath.
  3. In a pot, bring a large amount of water with coarse salt added to boil. Dip the lobsters in it and let them boil for 3 or 4 minutes. Drain them before refreshing them under a net of cold water. Put them then flat on a board and cut them in two in the direction of the length. Remove the sand pockets (at the head) from each half. With a small hammer, give each claw a tap just to break the shell.
  4. Heat your oven to thermostat 7 (210 °C). 
  5. In a large skillet, heat the remaining 50 grams of butter. When it foams, brown the lobster halves on the flesh side. You can then place them on the drip pan of the oven. Salt, pepper and sprinkle them with butter before putting them in the oven for 10 minutes.
    6.Let rest lobsters 5 minutes in your turned off oven.
    7.Serve them without waiting with the sauce accompanied by a risotto with herbs or saffron.
Good tasting!
Champagne Joseph Perrier - La Côte à Bras Blanc  De Noirs Brut

A dish enhanced by the freshness and intensity of our Cuvée La Côte à Bras 2012.

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Champagne Joseph Perrier - Savoir faire

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