Champagne Lobster

Champagne Lobster

6 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
i never measure
Recipe by  i never measure

“This perfect New Year's Day meal uses that leftover champagne! Serve with melted butter.”

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Adjust Servings

Original recipe yields 2 lobsters



  1. Pour the water into the bottom of a large pot over medium heat. Add the onion, garlic, red pepper, and salt to the water and bring to a boil. Stir in the champagne and return the mixture to a boil. Place the lobsters in a steamer basket and lower into the pot. Steam the lobsters until they turn a bright red color, about 12 minutes.

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Reviews (6)

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This was a nice way to add some flavor and depth to the lobster meat, you can use any white wine you may have as a more afforable option....I used shallots instaed of onion just for its subtle flavor. How wrong can lobster and champagne be? And you get to drink the rest of the champange, you can't go wrong with this recipe.



Excellent... Want more. Need to do it again. You must try (use inexpensive champagne). Send Champagne. Thanks.



This is an AWESOME recipe!! BUT! I read the other reviews, and I just want to say- THIS IS NOT A SAUCE!! It's an aromatic steam that gently flavors the lobster meat! If you want a sauce to go with this recipe, try this; saute 1/2 thinly sliced shallot, 1/2 tsp lemon or orange zest in 4 tbsp butter until shallots are crisp tender. Add 2 cups champagne, simmer until reduced by half. Strain the sauce through cheesecloth, return liquid to the still hot pan. (Keep the skillet on the hot burner, but do not turn the burner back on!) Wisk in 3 tbsp cold butter, cut into small pieces, adding more butter only after the last is fully incorporated. Drizzle evenly over cooked tails, serve immediately.

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Amount Per Serving (2 total)

  • Calories
  • 862 cal
  • 43%
  • Fat
  • 3.3 g
  • 5%
  • Carbs
  • 23.6 g
  • 8%
  • Protein
  • 110.1 g
  • 220%
  • Cholesterol
  • 383 mg
  • 128%
  • Sodium
  • 4685 mg
  • 187%

Based on a 2,000 calorie diet



previous recipe:

Cantonese Style Lobster


next recipe:

Lobster Tails in Champagne