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

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
2
Yield:
2 lobsters
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Editor's Note:

The nutrition data for this recipe includes the steaming liquid ingredients. The actual amount of the steaming liquid consumed is minimal.

Nutrition Facts

862 calories; protein 110.1g 220% DV; carbohydrates 23.6g 8% DV; fat 3.3g 5% DV; cholesterol 382.7mg 128% DV; sodium 4685mg 187% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/19/2011
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. Read More
(13)

Most helpful critical review

Rating: 2 stars
11/15/2007
Nice recipe but would have been great with a nice sauce? Read More
(3)
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
06/19/2011
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. Read More
(13)
Rating: 5 stars
02/07/2013
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. Read More
(9)
Rating: 5 stars
01/24/2012
Excellent... Want more. Need to do it again. You must try (use inexpensive champagne). Send Champagne. Thanks. Read More
(7)
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Rating: 4 stars
03/30/2010
the idea of the recipe is basically to make the lobster meat tender. I love the taste of lobster and sauce tends to cover it up....but that's just my taste. melted butter is all I use. but if you like smothering food in sauce then I say go for it! Read More
(3)
Rating: 2 stars
11/15/2007
Nice recipe but would have been great with a nice sauce? Read More
(3)
Rating: 4 stars
05/28/2013
I added half a meyer lemon smoked paprika white pepper and substituted a whole shallot for an onion to the steaming liquid. the flavors are subtle but work fantastic with the sweetness of the wine. A good dessert wine does the same thing at a portion of the cost:) Read More
(2)
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Rating: 5 stars
03/06/2016
It was a very simple recipe that prepares itself. I used very large lobster tailspin so I steamed them for about 20 minutes and left the lid on until I was ready to serve. Read More
(1)