Lobster Tails in Champagne

• 2 (8 ounce) frozen lobster tails, rinsed
• 2/3 cup Champagne
• 2 green onions, minced
• 1/4 teaspoon salt
• 1/4 cup heavy whipping cream
• 1/4 stick unsalted butter, cut into tablespoons

1. Combine lobster tails, champagne, green onions, and salt in a skillet; bring to a boil.
2. Reduce heat to medium-low, cover the skillet, and simmer until lobster is cooked through, about 15 minutes.
3. Transfer lobster to a plate.
4. Stir cream in champagne sauce in skillet.
5. Bring to a boil and cook until sauce is reduced to about 1/3 cup, 5 to 10 minutes.
6. Whisk butter into champagne sauce, 1 tablespoon at a time, until sauce is smooth.
7. Cover the skillet and remove from heat.
8. Remove lobsters tails from shells and slice into medallions.
9. Spoon champagne sauce over lobster medallions.

lobster, champagne, green onions, salt, heavy whipping cream, unsalted butter

Taken from allrecipes.com/recipe/lobster-tails-in-champagne/ (may not work)