Orange Lobster in Champagne

A dish made for Robin Leach, Orange Lobster in Champagne is just made for Lifestyles of the Rich and Famous.

4 live lobsters
3 cups champagne
1.5 cups orange juice
1/3 cup Grand Marnier

Pour the champagne into a large pot and heat. Put the lobsters in the pot. They will steam in the champagne. Keep the champagne at a simmer, and cook for 15 minutes.

Remove lobsters from pot. Put the lobsters on their back on a cutting board. Using scissors or a paring knife, cut through underside of tail shell lengthwise. Do not cut through lobster meat. Remove the underside of the tail shell. Leaving the claws on the body, crack the end of the claws and remove as much of the shell as possible.

Add the orange juice and Grand Marnier to the champagne. Simmer until syrupy. Put lobsters in syrup, and pour some of the syrup over the lobster claw meat. Continue simmering until lobster is warmed completely through.

Serve sauce on side of lobster.

Serves 4.