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
- 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.