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Ingredients

• Champagne Butter Sauce:
• 2 tablespoons minced shallots
• 1 cup champagne
• 1 pound cold butter, cut into 2-inch cubes
• Salt and pepper
• 1 whole lobster, cooked
• 1/2 pound spinach parpedelle pasta, cooked al dente and tossed with olive oil
• 2 tablespoons salmon roe
• 2 tablespoons chopped parsley
• 1 chunk Parmesan Reggiano Cheese
• 2 long chives

Description

Lobster With A Champagne Butter Sauce' Spinach Parpadelle Noodles And Salmon Roe Caviar

Emerils