Lobster Tails in Champagne Sauce

Rinse 3 frozen lobster tails. In skillet, combine lobster, 2/3 c. champagne or sparkling wine, 2 scallions minced, and 1 tsp salt. Heat to boiling. Reduce heat, cover and simmer 15 minutes. Remove lobster; add 2/3 c. whipping cream to sauce in skillet. Boil quickly until reduced to about 1/3 cup. With a wire whisk, beat in 4 tbsp. unsalted butter (1 tablespoon at a time) until smooth. Keep warm. Remove lobster from shells and slice into medallions. Spoon sauce over each. Serves 2