When my boyfriend and I first started dating, I was obsessed with being the ultimate gourmet domestic goddess.  I would make everything from scratch; cinnamon ice cream, focaccia bread, key lime pies, etc.  Looking back I was a little ridiculous, because honestly, he would have been satisfied eating dinner from 7/11.  However, one of my favorite meals I cooked was from Valentine’s Day a couple years ago.  This dish includes two of the most over-advertised items this time of year: champagne and lobster tails.  It’s delicious, healthy and a little bit sexy.


Champagne and Orange-Steamed Lobster Tails en Papillote
from Cooking Light
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

  1. Preheat oven to 425°.
  2. 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.
  3. Cut out the heart, and open.
  4. 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.
  5. Spoon 3 tablespoons Champagne over each serving.
  6. Starting at the top of the heart, fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly.6917976673_7ed0311c14_b
  7. Place packets on a baking sheet. Bake at 425° for 12 minutes.
  8. Remove from oven; let stand 5 minutes.
  9. Carefully open packets. Remove meat from lobster tails; coarsely chop.
  10. Return meat to lobster tail shell; place on plate.
  11. Drizzle 1 packet of juices over serving; repeat with remaining 3 lobster tails and 3 packets.
  12. Sprinkle evenly with salt.
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