Champagne And Orange-Steamed Lobster Tails En Papillote

  1. Preheat oven to 425u0b0.
  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. 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 425u0b0 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.
  3. Nutritional Information
  4. Calories:290 (26% from fat)
  5. Fat:8.5g (sat 4g,mono 2g,poly 1.3g)
  6. Protein:37.8g
  7. Carbohydrate:8.8g
  8. Fiber:0.8g
  9. Cholesterol:143mg
  10. Iron:2.1mg
  11. Sodium:480mg
  12. Calcium:105mg
  13. Cooking Light, APRIL 2007

orange slices, lobster, butter, chopped fennel fronds, sparkling wine, kosher salt

Taken from www.epicurious.com/recipes/member/views/champagne-and-orange-steamed-lobster-tails-en-papillote-50000505 (may not work)

Another recipe

Switch theme