Lobster With Champagne Dipping Sauce

1. 1

   To make the sauce, pour the champagne into a medium saucepan and add the parsley, thyme, bay leaf and shallots; cook over medium heat until just 1 cup of liquid remains, about 25-30 minutes.

2. 2

   Strain the liquid and discard the herbs, slowly whisk in the butter, one tablespoon at a time, over low heat.

3. 3

   When all the butter has been added, season the sauce with salt and pepper to taste.

4. 4

   Keep the mixture warm while preparing the lobsters.

5. 5

   In a large pot, bring to a boil enough salted water to cover the lobsters.

6. 6

   Remove the rubber bands that hold the claws shut.

7. 7

   Plunge the lobsters into the water, head first.

8. 8

   Cover and bring the water back to a boil; cook the lobsters for 10-12 minutes from the time the water returns to a boil.

9. 9

   Serve lobster with champagne dipping sauce in individual bowls.

* Per serving · 4 servings · Values may vary.