Directions
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.