Lobster and vanilla simply cry out for some champagne

The finished masterpiece

La Luz executive chef Carlos Zuñiga spent 20 years learning to cook in U.S. East Coast restaurants. Lobster was plentiful, and some of the recipes were quite exotic. When he returned to Costa Rica, he brought the recipes with him.

Champagne Vanilla Lobster is one of four lobster tail specials (the others include Rockefeller, Fra Diablo, and Orillineta) all served Valentine’s Day Weekend at La Luz Restaurant in The Alta Hotel, Alto de las Palomas, Santa Ana.

More information about dining there is HERE!

Champagne Vanilla Lobster

A sauce of vanilla bean and champagne with lobster over fettuccini pasta.


½ cup champagne
1 vanilla bean (split down the middle)
½ cup cleaned spinach leaves
3 tablespoons cream
1 tablespoon butter
2 lobster tails
¼ pound fettuccini (white or spinach)
2 tablespoons scallions


1.Simmer champagne and vanilla bean. Reduce the liquid.
Add the spinach leaves.
2.Add cream and cook.
3.Whisk in the butter. Season with pepper. Salt to taste (we try
not to use too much).
4.Discard the vanilla bean.
5.Add the lobster tails until cooked (will vary with size).
6.Cook the pasta in boiling water.
7.Remove the lobster tail and add the pasta. Stir. Warm pasta
but don’t cook.
8.Place pasta and sauce in center of plate. Turn lobster tail inside
out and place on top of pasta. Garnish plate with scallions.

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