Best 5 Lobster Tails In Champagne Recipes

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Indulge in a luxurious culinary experience with our delectable Lobster Tails in Champagne recipe. This dish combines the sweet, succulent lobster with the effervescent flavors of champagne, creating a harmonious symphony of textures and flavors. Prepared with care, the lobster tails are cooked to perfection, preserving their tender, juicy texture, while the champagne sauce adds a touch of elegance and sophistication. Accompanying this main course are three additional recipes that perfectly complement the lobster tails: a creamy and flavorful Lobster Bisque, a refreshing Champagne Sorbet to cleanse the palate, and a rich and decadent Chocolate Truffles dessert to end the meal on a sweet note.

Let's cook with our recipes!

PERFECT LOBSTER TAILS



Perfect Lobster Tails image

We tried lobster tails every which way -- steamed, baked, grilled, broiled -- and this is our favorite. Fast and foolproof, this recipe is your ticket to an impressive main course in minutes.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 6

Four 5- to 6-ounce frozen lobster tails, thawed (see Cook's Note)
1 stick (8 tablespoons) unsalted butter, at room temperature
1 tablespoon chopped fresh parsley
1 tablespoon minced shallot
1 teaspoon lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the broiler. Place a wire cooling rack inside a rimmed baking sheet. Cut the top shell of the lobster tails lengthwise down the middle with kitchen shears. Then, using a knife, cut all the way through the tails to split into 2 pieces. Place them flesh-side up on the prepared baking sheet.
  • Mix together the butter, parsley, shallot, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until well combined.
  • Spread 2 teaspoons of the compound butter on the flesh of each lobster tail half. Broil until the shells turn a bright orange, the flesh is opaque and cooked through and the tails begin to curl, about 4 minutes.
  • Transfer the tails to a serving platter and top each half with another teaspoon of the compound butter (save the remainder for another use).

LOBSTER WITH CHAMPAGNE DIPPING SAUCE



Lobster with Champagne Dipping Sauce image

Get out the bibs, lobster crackers and picks! If you've never prepared live lobster, this is a straightforward approach to a decadent meal. I make this once a year, on January 1, my wedding anniversary. My husband and I had a very low-key wedding (I was wearing jeans, an old sweater and my house slippers!), at 12:30 AM on January 1, 2001 (01-01-01). To celebrate that humble beginning, I make a totally decadent meal for us every New Year's Day. This one is our favorite and it's fun for us to do together. We halve the recipe and drink the leftover champagne. You'll need a really big pot for this, I use a big stock pot. Make sure plenty of napkins are on hand and that you have lobster shell crackers and picks.

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.

EASY ONE PAN STEAM LOBSTER TAILS WITH WINE, BUTTER GARLIC SAUCE



Easy One Pan Steam Lobster Tails With Wine, Butter Garlic Sauce image

I was experimenting one night before a dinner party. I decided to make lobster tails which I have never done before. I threw together flavors that I thought would taste good!! It was a hit...Everyone loved it!! I had to write the recipe down for a few people!! The best part of all it was easy and all in one pan!!! Try it and let me know if you like it!! If you find things that make the recipe better let me know!!!!!

Provided by Smadden

Categories     Lobster

Time 13m

Yield 5 serving(s)

Number Of Ingredients 4

5 lobster tails
1 cup white wine (I used Chardonnay)
3 garlic cloves (Chopped)
1 1/2 cups butter (I use Salted)

Steps:

  • First you will need a sauce pan that has a steamer basket. If your lobster tails are frozen thaw them out. Cut the top of the lobster tail enough to allow expansion of the meat. In the sauce pan - on a medium low heat mix together the garlic, butter and white wine stirring occasionally. Once the butter wine mix comes to a boil, place the steam basket and cover. Let the Lobster tails steam for 8 minutes. They will turn bright red. Set aside. Using a strainer, pour the butter wine mixture into serving cups. Use the butter wine mixture to dip the lobster tails inches I hope you enjoy it!

LOBSTER CRISPS IN CHAMPAGNE-DILL SAUCE



Lobster Crisps in Champagne-Dill Sauce image

Categories     Champagne     Herb     Shellfish     Appetizer     Sauté     Cocktail Party     Valentine's Day     New Year's Eve     Lobster     Leek     Anniversary     Dill     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 13

5 tablespoons butter, room temperature
6 gyoza (potsticker) wrappers*
1 1 1/2- to 1 3/4-pound live lobster
2 cups extra-dry Champagne
2 cups water
1/3 cup chopped shallots
1 teaspoon tomato paste
1/4 cup whipping cream
3/4 cup thin strips fresh fennel bulb
3/4 cup thin strips peeled carrots
3/4 cup thinly sliced leek (white and pale green parts only)
4 teaspoons chopped fresh dill
*Gyoza wrappers can be found at Asian markets and in the refrigerator section of many supermarkets. If unavailable, substitute wonton wrappers.

Steps:

  • Preheat oven to 350°F. Melt 1 tablespoon butter in small saucepan. Brush gyoza on both sides with butter. Arrange on baking sheet. Bake until golden, about 8 minutes. Cool; wrap crisps airtight.
  • Cook lobster in large pot of boiling salted water until just cooked through, about 8 minutes. Transfer lobster to large bowl. Let stand 15 minutes. Working over bowl to catch juices, twist lobster tails and claws from body. Crack shells and carefully remove lobster meat. Cover and refrigerate lobster meat.
  • Place all lobster shells and juices in large saucepan. Add Champagne, 2 cups water, shallots and tomato paste. Simmer until liquid is reduced to 1 cup, about 1 hour. Strain liquid; return to same pan. Add cream; simmer until sauce is reduced to 1/3 cup, about 6 minutes. (Crisps, lobster and sauce can be prepared 1 day ahead. Store crisps at room temperature. Cover and refrigerate sauce.)
  • Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add fennel and carrots; sauté 3 minutes. Add leek and sauté until vegetables are crisp-tender, about 2 minutes. Cut lobster tail crosswise into 8 medallions. Add all lobster to skillet. Cover; cook just until heated through, about 2 minutes. Mix in 2 teaspoons dill. Season with salt and pepper.
  • Rewarm sauce over low heat. Whisk in 2 tablespoons butter and 2 teaspoons dill. Season with salt and pepper.
  • Arrange crisps, lobster, and vegetable mixture on 2 plates. Spoon sauce over.

LOBSTER TAILS WITH CHAMPAGNE VANILLA SAUCE



Lobster Tails With Champagne Vanilla Sauce image

Number Of Ingredients 13

FOR THE SAUCE:
1 vanilla bean (about 4 inches long)
1 sprig fresh thyme, small
1 tablespoon minced shallot
1 cup Brut champagne
1/2 cup unsalted butter, cold
kosher salt
freshly ground black pepper
4 lobster tails (uncooked), about 7 ounce each
1/2 cup unsalted butter, softened
2 teaspoons lemon juice
1 teaspoon snipped fresh chives
1/4 teaspoon kosher salt

Steps:

  • TO MAKE THE SAUCE: Cut the vanilla bean in half and split lengthwise. Place in a small saucepan with the thyme, shallots, and champagne. Bring just to a boil, reduce the heat, and simmer until reduced to 1/4 cup. The reduction will be a clear golden color. Remove from the heat and strain the reduction through a sieve. Reserve the vanilla bean. Rinse the saucepan and return the reduction to the pan. Using a sharp paring knife, scrape the seeds from the vanilla bean into the reduction. Bring the reduction to a simmer and whisk in the butter, 1 tablespoon at a time to fully incorporate, until glistening and smooth. Adjust the seasoning with salt and pepper, if necessary. Remove from the heat and set aside until the lobsters are ready. Keep warm. Place the tails, shell-side down, on a cutting board. Split the tails lengthwise to expose the meat. In a small bowl mash the butter with the lemon juice, chives, and salt using the back of a fork. Spread the butter over the lobster meat and between the shell and the meat. Grill the tails, shell side down, over Direct Medium heat, until opaque throughout, 8 to 10 minutes. Remove the meat from the shells and serve immediately with the warm sauce.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Choose fresh lobster tails: Look for lobster tails that are firm and have a greenish-brown color. Avoid tails that are soft or have a reddish-orange color, as these may be old or spoiled.
  • Thaw frozen lobster tails properly: If using frozen lobster tails, thaw them in the refrigerator overnight or in a bowl of cold water for 30 minutes to an hour. Never thaw lobster tails at room temperature, as this can promote bacterial growth.
  • Remove the lobster tail meat from the shell: To remove the lobster tail meat, use a sharp knife to cut through the underside of the tail shell. Then, gently pry the shell open and remove the meat in one piece.
  • Cook the lobster tails in champagne: In a large skillet, heat the champagne, butter, garlic, and shallots over medium heat. Bring to a simmer and add the lobster tails. Cook for 5-7 minutes per side, or until the lobster tails are cooked through.
  • Serve the lobster tails with your favorite sides: Lobster tails can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or asparagus.

Conclusion:

Lobster tails in champagne is a delicious and elegant dish that is perfect for a special occasion. By following these tips, you can ensure that your lobster tails turn out perfectly cooked and flavorful.

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