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Lobster Tails in Champagne Sauce


  • 3 frozen lobster tails
  • 2/3 c. champagne or sparkling wine
  • 2 scallions, minced
  • 1 tsp. salt
  • 2/3 c. whipping cream
  • 4 tbsp. unsalted butter


Rinse lobster tails. In skillet, combine lobster, champagne, scallions, and salt. Heat to boiling. Reduce heat, cover and simmer 15 minutes. Remove lobster; add cream to sauce in skillet. Boil quickly until reduced to about 1/3 cup. With a wire whisk, beat in butter (1 tablespoon at a time) until smooth. Keep warm. Remove lobster from shells and slice into medallions. Spoon sauce over each.

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