Source: dLife

Lobster tails dressed with a citrus, butter, Champagne, and fennel sauce.

Servings

1 medium oranges , cut into 8 sections
20 oz lobster tails
2 tbsp Butter, unsalted , cut into small pieces
0.25 fennel bulb , chopped, fronds only
6 oz champagne
0.25 tsp kosher salt

1 Preheat oven to 425 degrees.
2 Fold in half, crosswise 4 (15 by 24 inch) pieces of parchment paper. Draw a large half heart on each piece so the middle of the heart is where the fold is. Cut out the heart and open up.
3 Lay orange slices, lobster tails, butter, and fennel on top of each other on the parchment in the center. Pour 3 tablespoons of Champagne over each piece of lobster.
4 Beginning at the top of the heart, fold parchment over, sealing at the edges. When fully folded, twist the ends to seal.
5 Move lobster packages to a baking sheet and cook for 12 minutes.
6 Take out of oven and let rest for 5 minutes. Open packages carefully and remove lobster tail.
7 Take meat out of tail and roughly cut.
8 Move meat back into lobster tail and place on a serving platter. Pour juices from packet onto tail and season to taste with salt.

Be careful when opening packages, they will be hot and there will be steam.