Enjoy the Real Taste of Seafood


This article is provided by Sophie, a food lover and cooking enthusiast. For the last two month she’s exploring Australian wines and food. In these recipes Sophie will share with you secret of using champagne in preparing a seafood. 

Cooking with alcoholic beverages is quite popular with professional chefs. They can be used as ingredients in a variety of different dishes, meals and desserts. Beverages such as beer and different kinds of wines are used to enhance the flavors of traditional meals. For instance, many people use champagne as an ingredient when preparing some specific foods or treats. Here you will find a couple of recipes and you will learn how to use champagne in order to make some delicious seafood.

Seafood Linguini in Champagne Lobster Sauce
Prep time
Cook time
Total time
Recipe type: Seafood
Serves: 4
  • Half a bottle of champagne
  • Quarter cup of finely chopped shallots
  • 1 bay leaf
  • 1-2 sprigs of fresh thyme or tarragon
  • 1 lb lobster
  • 1 cup of fish stock or bottled clam juice
  • 1.5 cups of light cream
  • 0.5 cups of heavy cream
  • 1 tablespoon each of Worcester sauce, tomato paste, cornstarch, butter
  • Lemon, salt and cayenne to taste
  1. In a large pot combine champ shallots and herbs and bring to rolling boil.
  2. Cook the lobster for 8 minutes.
  3. Remove the lobster, set it aside to cool and reserve liquid.
  4. When the lobster is cool, remove the meat, leaving it intact as much as possible.
  5. Make the sauce, add fish stock, creams and work in the champagne liquid. Whisk in the tomato sauce and boil it for 20 minutes.
  6. Whisk in cornstarch, simmer for 10 minutes, remove from heat and add butter and Worcester sauce to taste

Tagliatelle with Shrimp and Champagne Butter Sauce
Recipe type: Pasta
  • 1 pound fresh tagliatelle
  • 1 tablespoon of butter
  • 1 large shallot, chopped
  • 2 cloves of garlic, chopped
  • 1 pound shrimp
  • Salt and pepper
  • 1/4 cups of champagne
  • Chopped parsley for garnish
  • 1/4 cups of minced shallots
  • 2 cups of champagne
  • 2/3 cups of butter, cut into 2 inches cubes
  • Salt and pepper
  1. Combine the shallots and the champagne in a pan over medium—high heat. Boil, stirring occasionally, until reduced to glaze. Whisk in cold butter cubes a few at a time until sauce is thickened slightly.
  2. Cook the pasta in boiling water until al dente. Drain and return to the pot. Pour the champagne butter sauce over the pasta and toss to combine. Set aside.
  3. Heat the butter in the same pan you made the champagne butter sauce. Add the shallots and garlic and cook until just softened. Add the shrimp and cook, stirring occasionally, until the shrimp turn pink, and are cooked through. Season with salt and pepper and deglaze the pan with the champagne. Stir once and transfer the entire contents to the pasta pot. Toss to combine.
  4. Serve the tagliatelle with shrimp and champagne butter sauce in large shallow bowls. Garnish with parsley and serve immediately.


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