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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.

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