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 minutesmins
Cook Time: 20 minutesmins
Servings: 2servings
Ingredients
1cupsalted grass-fed buttercut into 1 Tbsp cubes
1cupChampagne or sparkling wineBrut
3-4 4ozlobster 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.
Notes
Remember to thaw your lobster tails for about 24-30 hours in the refrigerator if you're using frozen tails.