Lobster Tails in Champagne Recipe

Lobster Tails in Champagne Recipe

  • 2 (8 ounce) frozen lobster tails, rinsed
  • 2/3 cup Champagne
  • 2 green onions, minced
  • 1/4 teaspoon salt
  • 1/4 cup heavy whipping cream
  • 1/4 stick unsalted butter, cut into tablespoons
  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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