Lobster with Champagne Sauce Recipe

Ingredients:

• 4 lobster tails (5-6 ounces), thawed if frozen
• MARINADE:
• 1 tablespoon Metropolitan Market Extra Virgin Olive Oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• SAUCE:
• 1/4 cup champagne
• 6 oz crème fraîche
• 2 tablespoons minced chives
• Salt and cayenne pepper, to taste

Directions:

1. Preheat oven to 350°F.
2. In small bowl, whisk together marinade ingredients.
3. 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.
4. 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.
5. 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.
6. Serve lobster tails warm with the sauce on the side.