Lobster with Champagne Sauce Recipe
Lobster with Champagne Sauce
- 4 lobster tails (5-6 ounces), thawed if frozen
- 1 tablespoon Metropolitan Market Extra Virgin Olive Oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1/4 cup champagne
- 6 oz crème fraîche
- 2 tablespoons minced chives
- Salt and cayenne pepper, to taste
- Preheat oven to 350°F.
- In small bowl, whisk together marinade ingredients.
- Place lobster tails on a cutting board, on their backs with the soft underside up. With a heavy knife, cut each tail in half vertically.
- Place halved lobster tails, cut side up, in a roasting pan. Baste with the marinade. Bake in the oven for 15 to 20 minutes, just until flesh is pearly and opaque.
- Remove lobster tails from the oven and place on a warm platter. Pour any pan juices into a saucepan. Add champagne, crème fraîche, and chives. Bring to a simmer over medium-low heat and simmer gently, stirring often, for five minutes. Season with salt and cayenne pepper to taste.
- Serve lobster tails warm with the sauce on the side.
Nutrition:Amount Per Serving (based on 4 servings)
Fat: 22 g
Saturated Fat: 12 g
Cholesterol: 390 mg
Sodium: 1520 mg
Carbohydrates: 3 g
Fiber: 0 g
Sugar: 2 g
Protein: 45 g
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