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Lobster Tails in Champagne

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
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This is an incredibly easy dish to prepare and it makes for a very wonderful dinner for two. Use a dry champagne for best flavor. Serve with baked potatoes, string beans, and the rest of the champagne!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 482 kcal
  • 24%
  • Fat:
  • 27.8 g
  • 43%
  • Carbs:
  • 6.4g
  • 2%
  • Protein:
  • 35.8 g
  • 72%
  • Cholesterol:
  • 205 mg
  • 68%
  • Sodium:
  • 997 mg
  • 40%

Based on a 2,000 calorie diet

Directions

  1. Combine lobster tails, champagne, green onions, and salt in a skillet; bring to a boil. Reduce heat to medium-low, cover the skillet, and simmer until lobster is cooked through, about 15 minutes. Transfer lobster to a plate.
  2. Stir cream in champagne sauce in skillet. Bring to a boil and cook until sauce is reduced to about 1/3 cup, 5 to 10 minutes.
  3. Whisk butter into champagne sauce, 1 tablespoon at a time, until sauce is smooth. Cover the skillet and remove from heat.
  4. Remove lobsters tails from shells and slice into medallions. Spoon champagne sauce over lobster medallions.
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