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
- 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.