Champagne cream sauce

A recipe for lobster reduction with champagne creamy sauce and parsley.

Main course sauce Parsley


For 20 servings

Lobster reduction

1000 ml fish fumet

200 g lobster shells

300 ml Chardonnay wine

100 ml vermouth

100 ml brandy (vieux)

70 g carrots

100 g celery

50 g shallots

1 lemon

100 g coral (lobster roe)


Champagne cream sauce

200 ml Debic Culinaire Original

300 ml fish fumet

200 ml champagne

Parsley purée

100 g parsley

20 ml water

2 g salt

1 g xanthangum

Preparation video



Lobster reduction

For the reduction, take some basic lobster fond and reduce towards 1/10 of the volume.

Bliz in the coraille and season with salt, lemon juice and reserve in the refrigerator.

Champagne cream sauce

For the sauce, heat the fish fumet and add the Debic Culinaire Original.

Reduce by two thirds and finish with the champagne.



This technique shows you how to reduce a sauce to the desired consistency in only 3 simple steps.

  •  - photo 1 | Debic

    Add the cooking cream to the gastrique and fond

  •  - photo 1 | Debic

    Boil the sauce until the desired consistency under constant whisking

  •  - photo 1 | Debic

    Check the thickness of the sauce and serve

Parsley puree

For the parsley puree, shortly blanche the parsley.

Blender the parsley in a food processor together with the water.

Pass through a fine sieve and blender in the xanthan gum.

Pass through a fine sieve and reserve.

Finishing touch

Serving suggestions

Poach the fish in the salted butter on low temperature.

Pat dry and place it in the middle of the plate.

Arrange the champagne sauce on top of the fish and garnish with a few small dollops of parsley purée and lobster reduction.

Plate and garnish with a sprig of dill.