• Perfect for when you’re feeling extra fancy! Lobster tails served with a delicate sparkling wine sauce are as glamorous as food gets. Ideal for a dinner party or entertaining, they’re sure to make your guests feel especially sophisticated.

    Lobster tails served with a delicate sparkling wine sauce

    Serves: 4 - 6
    Cooking Time: 30 mins


    • 9 lobster tails, fresh or frozen, rinsed well
    • 1 x 750ml bottle MCC (Méthode Cap Classique) or sparkling wine
    • 4 spring onions, sliced
    • 2 garlic cloves
    • salt and freshly ground black pepper, to taste
    • 300ml fresh cream
    • 30ml (2 tbsp) cornflour
    • 150g butter



    In a large pot, bring the lobsters, wine, onions, garlic and seasoning to the boil.


    Cover with a lid, reduce the heat and simmer for about 10 minutes. Using a slotted spoon, remove the lobsters and set aside until needed. Strain and set aside the liquid but discard the garlic and onion.


    Pour the liquid back into a clean pot and add the cream. Boil until the liquid is reduced to a thick consistency. Mix in the cornflour only if necessary.


    Using a wire whisk, beat in the butter 15ml (1 tbsp) at a time until smooth.


    Place the lobsters on a serving dish and spoon over the sauce. Serve warm.


    To drink: Keep it festive with a flute of Boschendal MCC Grande Cuvée Brut. Bright and zesty with a Granny Smith crunch, the bubbles cut through the rich sauce while enhancing the clean, fresh taste of the seafood.