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Lobster Tails in Champagne

Rated as 4.84 out of 5 Stars
1

"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

30 m servings 482
Original recipe yields 2 servings

Directions

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  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.

Nutrition Facts


Per Serving: 482 calories; 27.8 6.4 35.8 205 997 Full nutrition

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Reviews

Read all reviews 12
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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 ...

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 wit...

simple and tastes great

Outstanding flavor, elegant and easy. Made exactly as written and would not change a thing!

Oh my God, this 100% goes on my list of the best things I've ever eaten. We added 2 cloves of garlic. I have no words. You could put that sauce on a SHOE and it would taste delicious.

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 on...

Used 2 5.5 oz tails not frozen

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 ...

Very rich and very yummy and easy to make.