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Atlantic Lobster With Champagne Sabayon

By: Victoria Klishyna from
Atlantic Lobster With Champagne Sabayon
Atlantic Lobster With Champagne Sabayon

"This Atlantic Lobster with Champagne Sabayon is such an elegant recipe, it's perfect for a special occasion. It's actually surprisingly easy to make, the preparation steps are simple and straightforward. The recipe is for four lobsters, so to serve a party of 4-6 people. It's also perfect for some romantic evening, just reduce all the ingredients in half. The leftover lobster is perfect for breakfast omelet or over greens as a delicious lobster salad lunch, that is brown bag friendly."



  • 4 lobsters
  • 2 (1-ounce) butter
  • 4 teaspoons olive oil
  • 1 lemon, halved and squeezed


  1. Bring water to a boil, add salt, onion, fennel seeds, peppercorns, bay leaves, and lemon (including the peel).

  2. Reduce heat and simmer 15 to 20 minutes

  3. Cook lobsters in the court-bouillon, 3 minutes for the tails and 6 for the claws. When cooked, split the lobster lengthwise from head to body. Shell them all, making sure to remove all cartilage. Reserve the clean shells for presentation.

  4. Slice each lobster tail into five medallions. Toss them in a pan with butter, olive oil, and chopped tarragon. Add the claw meat.

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