Best Lobster Tails In Champagne Recipes

Lobster with Champagne Dipping Sauce image

Provided by Hey Jude

Categories Lobster

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 bottle dry champagne
1 cup chopped fresh parsley
1 bunch fresh thyme
1 bay leaf
4 shallots, chopped
12 tablespoons unsalted butter
salt and pepper
4 live lobsters (1 1/2-2 pounds each)

Steps:

To make the sauce, pour the champagne into a medium saucepan and add the parsley, thyme, bay leaf and shallots; cook over medium heat until just 1 cup of liquid remains, about 25-30 minutes.
Strain the liquid and discard the herbs, slowly whisk in the butter, one tablespoon at a time, over low heat.
When all the butter has been added, season the sauce with salt and pepper to taste.
Keep the mixture warm while preparing the lobsters.
In a large pot, bring to a boil enough salted water to cover the lobsters.
Remove the rubber bands that hold the claws shut.
Plunge the lobsters into the water, head first.
Cover and bring the water back to a boil; cook the lobsters for 10-12 minutes from the time the water returns to a boil.
Serve lobster with champagne dipping sauce in individual bowls.

Lobster With Champagne-Saffron Sauce Splurge! image

Provided by Dawnab

Categories Lobster

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

8 (8 ounce) lobster tails
2 tablespoons water
2 lbs unsalted butter, at room temperature
16 sprigs fresh thyme
2/3 cup lobster-infused butter
2 garlic cloves, roughly chopped
1 teaspoon saffron
1/2 cup champagne
2/3 cup heavy cream
2 tablespoons unsalted butter, at room temperature
2 teaspoons all-purpose flour
2 lemons, sliced into wedges
2 tablespoons finely chopped fresh parsley

Steps:

Place lobster tails upside down on work surface so underside of tail faces up. Cut through tail vertically to make two tall strips, then cut sideways to make four total pieces.
Remove soft shell strips and pull tail away from remaining hard shell.
Heat a large straight-sided frying pan or Dutch oven over medium-low heat.
Add water and 1/4 of butter to pan and whisk until butter is nearly melted. Repeat 3 times, and after last addition of butter, add thyme to pan.
Add lobster to pan and cover. Cook for 5 minutes, basting occasionally if lobster tails are not completely submerged in butter, then turn off heat.
Ladle 2/3 cup butter from lobster pan into a medium saucepan set over medium heat. Add garlic and saffron and cook until garlic is fragrant (be careful not to brown garlic), about 2 minutes.
Using a slotted spoon or tongs, remove garlic and discard.
Add champagne to saffron butter in pan and simmer slowly for 2 minutes Add cream and bring to a simmer, then reduce heat and cook for 2 to 3 minutes or until slightly thickened.
Meanwhile combine softened butter with flour with a fork, then add to saucepan. Cook, stirring, for an additional 2 minutes, or until sauce has thickened.
Place lobster in center of plate and ladle sauce over lobster. Serve with a couple of lemon wedges and sprinkled with chopped parley.