Champagne and Orange-Steamed Lobster Tails en Papillote
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
8 orange slices
4 (5-ounce) lobster tails
2 tablespoons butter, cut into small pieces
1/4 cup chopped fennel fronds
3/4 cup dry Champagne or sparkling wine
1/4 teaspoon kosher salt
How to Make It
Preheat oven to 425°.
Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper being the center of the heart. Cut out the heart, and open. Layer 2 orange slices, 1 lobster tail, 1 1/2 teaspoons butter, and 1 tablespoon fennel fronds near the fold of each piece of parchment. Spoon 3 tablespoons Champagne over each serving. Starting at the top of the heart, fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on a baking sheet. Bake at 425° for 12 minutes. Remove from oven; let stand 5 minutes. Carefully open packets. Remove meat from lobster tails; coarsely chop. Return meat to lobster tail shell; place on plate. Drizzle 1 packet of juices over serving; repeat with remaining 3 lobster tails and 3 packets. Sprinkle evenly with salt.
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I made this dish for a Valentine's dinner for family and friends. It got rave reviews from everyone. I followed the recipe but did have to bake them 15 minutes instead of the 12 minutes stated in the recipe. Also I wrapped them in foil instead of parchment. I accompanied the lobster with recipes from the CL site-Mixed Green Salad with Pears, Goat Cheese and Fig Vinaigrette and Double Chocolate Souffles with Warm Fudge Sauce. Additional sides included a shrimp cocktail with red sauce, rice and steamed asparagus. Champagne was the final touch. A magnificent feast and a recipe I will make again.