Lobster Tail in Champagne Butter Sauce

Directions

1. Bring lobster tails up to room temperature for 15 minutes prior to cooking.

2. In a medium-sized skillet, gently simmer Champagne over medium heat for about 3 minutes.

3. Reduce heat to low and add 2 cubes of butter to the champagne and whisk vigorously until 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.

4. Increase the heat to medium-low and heat sauce until it is just starting to bubble at a very low simmer.

5. Add in lobster tails, flesh side down, and cook for 4 minutes. Baste the lobster with the sauce continuously. After 4 minutes, flip the lobster tails and cook for another 3 minutes, basting continuously.

6. Serve immediately topped with the Champagne butter sauce.

From Shawnie's class “New Year Champagne Celebration”