Print

Lobster Tail with Champagne Beurre Blanc – Simply Stunning

Lobster Tail with Champagne Beurre Blanc
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A luxurious dish featuring succulent lobster tail paired with a rich champagne beurre blanc sauce.

Ingredients

Scale
  • 2 lobster tails (6–8 oz each)
  • 1/2 cup champagne
  • 1/4 cup white wine vinegar
  • 1 shallot, finely chopped
  • 1/2 cup unsalted butter, cold and cubed
  • 1 tbsp heavy cream
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1 tsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Butterfly the lobster tails by cutting the top shell lengthwise and lifting the meat over the shell.
  3. Season with salt, pepper, and a drizzle of olive oil. Bake for 12-15 minutes.
  4. In a saucepan, combine champagne, vinegar, and shallots. Simmer until reduced by half.
  5. Whisk in cold butter cubes one at a time until smooth and creamy.
  6. Stir in heavy cream and lemon juice. Season with salt and pepper.
  7. Plate the lobster tails and drizzle with the champagne beurre blanc sauce.
  8. Garnish with fresh parsley and serve immediately.

Notes

  • Use high-quality champagne for the best flavor.
  • Keep the butter cold to ensure the sauce emulsifies properly.
  • Do not overcook the lobster to keep it tender.

Nutrition

Find it online: https://dawiy.com/lobster-tail-champagne-beurre-blanc-recipe/