Champagne Butter Poached Lobster

This Champagne Butter Poached Lobster is EVERYTHING! It’s surprisingly easy to make and perfect for Valentine’s Day, date night, or even for a dinner party! You’ll never want to cook lobster another way after trying this irresistible recipe!

Y’all. I honestly don’t know if it gets any more decadent than this Champagne Butter Poached Lobster. I mean, tender lobster tails poached in a champagne-butter emulsion and cooked to perfection, then served swimming in that delicious liquid gold. What a dream!

This special dish is perfect for Valentine’s Day or really any special occasion! It’s so easy to make, has just 3 ingredients, and is keto and gluten free! Pair with a simple green salad and some roasted vegetables or even some keto-friendly pasta for a delicious keto date night in. And if you’re looking for more carbs, this recipe is also amazing over a bed of gluten free pasta!

Did I mention I use FROZEN lobster tails for this recipe? Yep! I picked up these delicious lobster tails from my local Sprouts Farmers Market! They’re about 4 oz each and so perfect for this recipe! I love that they’re wild caught and always sustainably sourced. Sprouts has everything you need for a romantic date night in, from lobster to steaks to fresh produce to specialty cheeses and wines. So many great options!

A few notes about the recipe: Remember to thaw your lobster tails in the refrigerator for about 24-30 hours before you start cooking and they will be ready to go! They cook up really quickly and have the same great taste and texture as fresh lobster! Not joking here! I used to be so skeptical of frozen lobster, but I’m totally a convert now. It’s the perfect option too if you just want the tails and don’t want to hassle with breaking down an entire lobster.

If this is your main dish you’ll need about 3 or 4 4oz tails for 2 people, depending on how hungry you are and what you’re pairing these with. I think 3 is perfect if you are having some filling sides or serving with pasta. But if you’re just having them with salad and/or veggies then I’d go with 4 tails. And better to have too many than not enough because they are so yummy as leftovers on a salad!

Okay, let’s talk sauce. For this recipe you’ll be making a champagne butter emulsion to poach the lobster tails in. Don’t worry, it sounds much more difficult than it is! This sauce is similar to the French beurre monté, but made with Champagne instead of water! All you do is gently heat the champagne, then slowly add chunks of butter and whisk them in. So easy!

Make sure to choose a Brut Champagne because that is the driest variety (it has the least amount of sugar). To get the best results I highly recommend using a food thermometer to get the right temperature for the Champagne butter emulsion and to get the lobster cooked to exactly the right temperature. It’s really easy to over or under-cook lobster, so you want to get it just right for your special night!

I hope you enjoy the recipe!

Looking for more lobster and date night recipes? Check out some of my faves below!

• GLUTEN FREE LOBSTER MAC AND CHEESE
• GRILLED LOBSTER WITH GARLIC HERB BUTTER
• PERFECTLY STEAMED LOBSTER
• GRILLED SPOT PRAWNS WITH GARLIC HERB BUTTER
• PASTA WITH CLAM SAUCE
• 5 MINUTE STEAMED STONE CRAB CLAWS
• SESAME-CRUSTED SEARED AHI TUNA SALAD WITH CREAMY WASABI DRESSING
• ROSÉ-POACHED SALMON WITH PEACH TOMATO BASIL SALAD

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Champagne Butter Poached Lobster

• Gluten-Free
• Low Carb
• Keto
• Pescatarian

4.88 from 8 votes

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Surprise your Valentine with this decadent poached lobster! With just 3 simple ingredients, this recipe couldn't be easier and is perfect for a special date night in! This recipe is keto and gluten free!

Prep Time: 2 minutes mins

Cook Time: 20 minutes mins

Servings: 2 servings

Ingredients 

• 1 cup salted grass-fed butter cut into 1 Tbsp cubes
• 1 cup Champagne or sparkling wine Brut
• 3-4 4 oz lobster tails

Instructions

• Remove lobster tails from refrigeration about 20 minutes before beginning this recipe.
• Heat Champagne. In a medium-sized skillet, gently simmer Champagne over medium heat for 5 minutes.
• Prepare lobster. While Champagne is simmering, cut lobster tails in half lengthwise using a very sharp chef's knife or kitchen shears and remove the vein. 
• Make Champagne Butter emulsion. Reduce heat on Champagne to low and add 2 Tbsp 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. 
• Heat up sauce. 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. 

Did you love the recipe? I would love it if you left me a 5-star review below!

Notes

Remember to thaw your lobster tails for about 24-30 hours in the refrigerator if you're using frozen tails. 

Category:

• 25 minutes
• Birthday
• Christmas
• Date Night
• Easter
• Fall
• French
• Gluten-Free
• Keto
• Low Carb
• Main Dish
• New Year's
• Party Food
• Pescatarian
• Shellfish / Mollusks / Bivalves
• Spring
• Summer
• Valentine's Day
• Winter

Author: Kit

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Did you like the recipe? I would love if you left me a 5-star review below! xx Kit