Lobster with champagne sauce

If you're looking to splash out and spoil that special someone, what better way than to prepare this delicious lobster with champagne sauce? The sprinkle of chopped dill adds the perfect finish to this luxurious dish.

  • 20 mins cooking
  • Serves 6
  • Print


Lobster with champagne sauce
  • 3 uncooked lobster tails (750g)
  • 6 shallots (150g), chopped finely
  • 3/4 cup (180ml) champagne or sparkling white wine
  • 3/4 cup (180ml) pouring cream
  • 50 gram (1½ ounces) butter, chopped
  • 1/2 teaspoon white balsamic vinegar
  • 1 tablespoon chopped fresh dill


Lobster with champagne sauce
  • 1
    Cut lengthways through the softer shell underneath lobster with kitchen scissors; open out shell. Carefully remove lobster meat; discard shell. Cut lobster into 2.5cm (1-inch) thick rounds; place on an oven tray.
  • 2
    Place shallots and champagne in a medium saucepan; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until shallots are tender. Remove from heat; stir in cream. Return to medium heat; simmer, uncovered, about 6 minutes or until sauce thickens slightly. Remove from heat; whisk in half the butter then vinegar. Season to taste.
  • 3
    Meanwhile, preheat grill (broiler).
  • 4
    Season lobster, dot with remaining butter. Cook lobster under grill about 2 minutes or until just cooked through.
  • 5
    Serve lobster with sauce, sprinkled with dill.

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