CHAMPAGNE LOBSTER: Champagne. Lobster. Butter. Cream. Perfection
Prep time
Cook time
Total time
This 4 ingredient dish is the stuff that dreams are made of!!! Champagne, lobster, butter and heavy cream. Recipe by Phil Koskela, posted with full permission.
Recipe type: Entree
Cuisine: Italian
Serves: 2 generous servings
  • 2 lobsters - claws, knuckle and tails - shucked and pre-cooked
  • ½ cup of unsalted butter
  • ½ cup of Champagne
  • ¾ heavy cream
  • 8 oz De Cecco Angel Hair no.9 Pasta, cooked al dente
  1. In a heavy-bottomed skillet, on medium heat add the butter .
  2. Once it melts, add the cooked lobster and sautee for about 1 minutes on low heat.
  3. Now, take out the lobster, set aside.
  4. Add in the Champagne and bring it to a boil, until it cooks off.
  5. After a minute, lower the heat and add the heavy cream.
  6. Give it a good stir.
  7. Now add the lobster back to the pan and let it cook for another minute on simmer.
  8. The sauce will start taking on a pinkish hue from the lobster.
  9. Now, toss in that al dente angel hair cooked pasta and stir well.
  10. Add a few scallions for color and serve warm immediately but with a chilled glass of Champagne.
Recipe by Mumbai to Maine! at