Champagne and Orange-Steamed Lobster Tails en Papillote

A quick, elegant, and simple entrée for company. Halve the ingredients if you want to have a special dinner for two. Serve with steamed asparagus.

Yield: 4 servings

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

290 (26% from fat)

Fat:

8.5g (sat 4g,mono 2g,poly 1.3g)

Protein:

37.8g

Carbohydrate:

8.8g

Fiber:

0.8g

Cholesterol:

143mg

Iron:

2.1mg

Sodium:

480mg

Calcium:

105mg