LOBSTER TAILS IN CHAMPAGNE

Lobster Tails in Champagne image

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!

Provided by cmm

Categories Seafood Shellfish Lobster

Time 30m

Yield 2

Number Of Ingredients 6

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Ingredients

2 (8 ounce) frozen lobster tails, rinsed
⅔ cup Champagne
2 green onions, minced
¼ teaspoon salt
¼ cup heavy whipping cream
¼ stick unsalted butter, cut into tablespoons

Steps:

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.
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 : Calories 482.2 calories, Carbohydrate 6.4 g, Cholesterol 204.6 mg, Fat 27.8 g, Fiber 0.4 g, Protein 35.8 g, SaturatedFat 17 g, Sodium 996.8 mg, Sugar 1.1 g