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Champagne Lobster
Reviews:
March 30, 2010

the idea of the recipe is basically to make the lobster meat tender. I love the taste of lobster and sauce tends to cover it up....but that's just my taste. melted butter is all I use. but if you like smothering food in sauce then I say go for it!

  1. 7 Ratings

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    Rated as 1 out of 5 Stars