Lobster and Scallops in Champagne

Ingredients

• 2 lobster tails, shells removed and cut into chunks
• 1 pound scallops
• 1 cup Champagne (or other sparkling wine)
• 1/2 cup heavy cream
• 2 tablespoons butter
• 1 shallot, finely chopped
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Parsley, chopped (for serving)

Instructions

1. Heat the butter in a large skillet over medium heat. Add the shallot and garlic and cook for 2-3 minutes, until softened and fragrant.
2. Add the lobster chunks and cook for 2-3 minutes, until they start turning pink.
3. Add the scallops and continue cooking for another 2-3 minutes, until the seafood is cooked through and the lobster is opaque.
4. Pour in the Champagne and allow it to simmer for 1-2 minutes until it has reduced by half.
5. Add the heavy cream, salt, and black pepper and stir well. Allow it to cook for another 2-3 minutes, until the sauce is thickened and bubbly.
6. Remove from heat and garnish with chopped parsley.
7. Serve hot with crusty bread or over pasta.

Verdict

This Lobster and Scallops in Champagne recipe is perfect for a special occasion or a fancy dinner party. The Champagne adds a touch of elegance and complexity to the dish, while the rich and creamy sauce complements the delicate flavors of the seafood. The recipe is easy to follow and the end result is sure to impress your guests.