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You might be there for a long time trying to light champagne. It's alcohol content isn't high enough to make it flammable like brandy or other spirits. Try pouring it over the lobster, letting it simmer down for a minute or two and then adding the cream. The more you reduce it the richer it will taste.

Rico



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CSunada - 9-15-1998
 
1
   
leeza - 9-18-1998
 
2
   
page - 9-18-1998
3
   
Rico - 11-30-1999
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