Lobster with Champagne and Pilaf Rice

Name: Lobster with Champagne and Pilaf Rice
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 4
Ingredients: Lobster 4 for a total of 2.6 lbs; Champignon mushrooms 1.4 cups; Fresh liquid cream 2.1 cups; Truffle 1.8 oz; Parsley to chop 2 spoonfuls; Black pepper to taste; Champagne 0.85 cup; Pilaf rice 1 ½ cup

it de fr es br

669

Calories per serving

Gluten Free

Energy Kcal 669
Carbohydrates g 72.7
of which sugars g 7.1
Protein g 24.5
Fats g 27.3
of which saturated fat g 15.23
Fiber g 3.2
Cholesterol mg 142
Sodium mg 220

Difficulty: Average
Prep time: 35 min
Cook time: 35 min
Serving: 4

PRESENTATION

Golden color from gratinéed lobster instantly catches the eye in this lobster recipe, while the aroma of lobster with champagne makes the room feel extra special. Sweet, delicate lobster served over soft, fluffy pilaf rice offers a seafood preparation that feels just right on the table—families get a real treat on birthdays or anniversaries. The velvety champagne sauce delivers great, rich flavor, while little bites of green grape add an unexpected but nice burst of sweet freshness with every forkful. Creamy sauce and tender lobster meat together create a good texture mix—DELICIOUS for any fancy family meal or chill weekend together. Special dinners work well here, since the crisp broiled finish on the lobster adds that lovely contrast everyone wants with classic seafood recipes. Everything on the plate comes together in a way that's easy to love—families can slow down and enjoy the comfort and elegance all at once. Hard not to notice just how appetizing this feast looks…especially once that first serving disappears fast.

Home cooks appreciate this easy lobster meal because it lets everyone enjoy high-end flavor without stress—really nice on nights when you want something special but also need something reliable. The culinary techniques featured in this dish aren’t complicated, so entertaining with it feels simple and fun. Just swap in pilaf rice, keep a bowl of those little grapes around, and it's suddenly an impressive but totally doable party meal—kids and grown-ups both like how everything tastes (always a plus). Versatility makes this recipe stand out: great for family dinners in, brunch celebrations, or any moment when you want to make seafood with confidence. Look for ways to add a few extra touches—a bright salad or some lemon maybe—but honestly the lobster with champagne and champagne sauce combo stays the highlight. Works as a crowd-pleaser or for date nights alike. Makes even regular evenings feel festive, and trust me…families will ask for it again after that first DELICIOUS try. Sometimes it just takes one memorable meal to bring everyone to the table smiling!

INGREDIENTS: Lobster 2.6 lbs (1.2 g) - 4 for a total of; Champignon mushrooms 1.4 cups (100 g); Fresh liquid cream 2.1 cups (500 ml); Truffle 1.8 oz (50 g); Parsley 2 spoonfuls - to chop; Black pepper to taste; Champagne 0.85 cup (200 ml); Pilaf rice 1 ½ cup (300 g)

Preparation

How to prepare Lobster with Champagne and Pilaf Rice

Let's start our recipe with cooking the lobsters: throw the four lobsters (each weighing 10.5 oz) into salted boiling water, and after five minutes, drain them.
Split them in half lengthwise, remove the vein, take out any sandy sac from the head, and keep the creamy yellow part and, if present, the roe.
At this point, detach the meat from the shell without breaking it, and place it back inside.
Put the halved lobsters in a pan with a drizzle of oil over high heat and pour champagne over them.
Add the well-cleaned and sliced mushrooms, then sprinkle with pepper and adjust the salt.
Reduce the champagne by half and pour in the liquid cream, then place in a preheated oven at 428°F for 10 minutes.
Remove from the oven and sprinkle your lobster with finely julienned truffle.
Sprinkle everything with chopped parsley, and here is your lobster with champagne ready.
Meanwhile, while the lobster cooks, prepare the Pilaf Rice following the recipe we provide.

Curiosity

In the Mediterranean Sea, there are two different species of lobster: the Palinurus mauritanicus, which is distinguished by the presence of numerous white spots on the shell, and the Palinurus regius, recognizable by its green body, which is said to have been accidentally introduced into the Mediterranean.

Advice

If you have some savings and want to impress, lobster with champagne is what you need. If you want to go overboard, you'll need the best ingredients, namely the tail of 'Cuban lobster' from South Africa and Alba truffle. Pay attention to the cooking: respect the indicated times, otherwise you risk ruining such goodness, turning it into tough and stringy meat.

For the translation of some texts, artificial intelligence tools may have been used.