Champagne Butter Poached Lobster
Ingredients
The lobster
The sauce
-
1
cup
salted grass-fed butter
-
1
cup
Champagne or sparkling wine (Brut)
Instructions
- Remove lobster tails from refrigeration 20 minutes before starting.
- Gently simmer Champagne in a skillet over medium heat for 5 minutes.
- Cut lobster tails in half lengthwise and remove the vein.
- Reduce heat on Champagne to low, add 2 Tbsp butter, and whisk until melted to create an emulsion.
- Repeat the process with the remaining butter until fully incorporated.
- Increase heat to medium-low and heat the sauce to 160ºF-170ºF.
- Add lobster tail halves, flesh side down, and cook for 4 minutes, basting continuously.
- Flip the lobster tail halves and cook until the internal temperature is between 140ºF-145ºF (about 3-4 more minutes).
- Serve immediately with the Champagne butter sauce.
Nutrition Facts (estimated)
Servings
2
Calories
500
Total fat
40g
Total carbohydrates
2g
Total protein
40g
Sodium
800mg
Cholesterol
200mg
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