Lobster with Champagne Sauce Recipe


  • 4 lobster tails (5 to 6 ounces each), thawed if frozen
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon minced garlic
  • SAUCE:
  • 1/4 cup champagne
  • 6 ounces crème fraîche
  • 2 tablespoons minced chives
  • Kosher salt, to taste
  • Cayenne pepper, to taste


  1. Preheat oven to 350°F.
  2. In a small bowl, whisk together marinade ingredients.
  3. On a cutting board, lay lobster tails on their backs with the soft, undersides up. With a heavy knife, cut each tail in half vertically.
  4. Place halved lobster tails, cut side up, in a roasting pan. Baste with marinade. Bake 15 to 20 minutes, just until flesh is pearly and opaque.
  5. Remove lobster tails from oven and place on a warm platter. Pour any pan juices into a small saucepan. Add champagne, crème fraîche, and chives. Over medium-low heat, simmer gently, stirring often, about 5 minutes. Season with salt and cayenne pepper, to taste.
  6. Serve lobster tails warm with sauce on the side.


Amount Per Serving (based on 4 servings)
Calories: 410
Carbohydrates: 3 g
Cholesterol: 390 mg
Fat: 22 g
Fiber: 0 g
Protein: 45 g
Saturated Fat: 12 g
Sodium: 1520 mg
Sugar: 2 g
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