Lobster Tails in Champagne

19 Ratings
  • 5 star values: 16
  • 4 star values: 3
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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!

By cmm
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Ingredients

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

Directions

  • 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.

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  • 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.

  • Whisk butter into champagne sauce, 1 tablespoon at a time, until sauce is smooth. Cover the skillet and remove from heat.

  • Remove lobsters tails from shells and slice into medallions. Spoon champagne sauce over lobster medallions.

Nutrition Facts

Per Serving:
482 calories; 27.8 g total fat; 205 mg cholesterol; 997 mg sodium. 6.4 g carbohydrates; 35.8 g protein; Full Nutrition

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Reviews (12)

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Most helpful positive review

Special K
Rating: 5 stars
02/11/2015
Made this recipe right after Christmas and it was amazing! The champagne heavy cream sauce is to die for. Followed the recipe exactly and was very easy to make. Will be making for my sweetheart on Valentine's Day this weekend.
Helpful
(6)

Most helpful critical review

kac2research
Rating: 4 stars
02/28/2017
Very rich and very yummy and easy to make.
19 Ratings
  • 5 star values: 16
  • 4 star values: 3
Reviews:
Most Helpful Most Positive Least Positive Newest
Special K
Rating: 5 stars
02/11/2015
Made this recipe right after Christmas and it was amazing! The champagne heavy cream sauce is to die for. Followed the recipe exactly and was very easy to make. Will be making for my sweetheart on Valentine's Day this weekend.
Helpful
(6)
MBS
Rating: 5 stars
08/22/2015
simple and tastes great
Helpful
(1)
SamIAm
Rating: 5 stars
10/18/2017
The champagne sauce brought the lobster to another level! I was nervous that we wouldn t like it so I had lemon and butter on the table just in case. The champagne sauce was gobbled up even being used to dip out steaks in!!! Definitely will be making this again!
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Lisa Carlson
Rating: 5 stars
01/06/2018
I made this for the first time on Christmas Eve for something entirely different. I purchased a few pounds of lobster tails (7-8) 6-8 oz size which were about 5.99 a piece. I cooked with with an inexpensive brut champagne that I love. It was a big hit and extremely easy. The cook time for the tails was accurate as I left the meat in the shell as they cooked. I used half and half which makes a sauce which isn't as thick. I served them with crab cakes steamed broccoli and a salad.
SarahMüller
Rating: 5 stars
11/22/2016
This was delicious!! I made it last week for my husband's birthday and he loved it! Paired it with two filet mignon steaks made a little more sauce to also top the steaks and it was perfect. The only thing is that I find there was not enough liquid originally with the lobsters...that could have been my fault using the wrong size pan. I added a little more to compensate.
Carole Fussell
Rating: 5 stars
02/16/2019
Outstanding flavor, elegant and easy. Made exactly as written and would not change a thing!
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Penneymama
Rating: 5 stars
12/30/2018
I made a “test lobster” because I’ve never made lobster before. It was delicious!! I can’t wait to serve it to my guests on New Year’s Eve. I cooked it in the shell. It is hard to make pretty once cooked. If I cook it after I butterfly it, will I have to adjust anything?
John
Rating: 5 stars
02/19/2017
This was incredibly easy yet delicious. Looking forward to making it again soon!!
kac2research
Rating: 4 stars
02/28/2017
Very rich and very yummy and easy to make.
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