- 1 cup Salted Butter cut into 1 Tbsp. cubes
- 1 cup Champagne or Brut sparkling wine
- 4 (4-oz.) Lobster tails, thawed
- Remove lobster tails from refrigeration about 20 minutes before beginning this recipe.
- In a medium-sized skillet, gently simmer 1 cup champagne over medium heat for 5 minutes.
- While champagne is simmering, cut lobster tails in half lengthwise using a very sharp chef’s knife or kitchen shears and remove the vein.
- Reduce heat on champagne to low and add 2 tablespoons of butter and whisk vigorously until it’s completely melted. This creates a butter/champagne emulsion. Repeat the process with the remainder of the butter until it’s all incorporated into the sauce. This is similar to the classic French beurre monté sauce but made with champagne instead of water.
- Increase the heat to medium-low and heat sauce to 160ºF-170ºF or just starting to bubble here and there (a very low simmer).
- Add in lobster tail halves, flesh side down, and allow to cook for 4 minutes. Ideally, the sauce should stay between 160ºF-170ºF. Just don’t let it go over 190ºF or the emulsion will break. Baste the lobster with the sauce continuously. After 4 minutes, flip the lobster tail halves and cook until the internal temperature in the thickest portion is between 140ºF-145ºF (about another 3-4 minutes). Baste continuously with the sauce. A meat thermometer is highly recommended here to ensure the correct temperature of this delicate sauce and so that you don’t over or undercook the lobster.
- Serve immediately with the champagne butter sauce.