Lobster & Bubbles: Chilled Lobster Tails with Saffron Aioli

There are few pairings as classic (and as fabulous) as lobster and sparkling wine. With all the holiday hubbub, it’s always nice to treat yourself and your loved ones to something special. This recipe for Chilled Lobster Tails with Saffron Aioli works well as either an elegant appetizer or as a low-maintenance main meal. We’ll also provide a couple bubbly pairings that’ll partner well with this flavorful combination. 

Sparkling wine can elegantly elevate any and all seafood dish! The crisp notes of the wine complement the mild, sweet flavor of the fresh Maine lobster. Here are some of our favorite combinations…

Blanc de Blanc Champagne is a dry bubbly made entirely from white wine grapes. This style of champagne typically has a lively acidity and a smidge of minerality (minerals coming from the super chalky soils of the region). This is a great pairing to balance the richness of the saffron aioli and highlight the semi-salty, butteriness of the lobster meat. 

Dry Sparkling Rosé is not only a pretty pairing with these stunning lobster tails is also is a delightfully zesty one too. We recommend a dry (not very sweet) sparkling rosé made using Pinot Noir, Tempranillo or Granache grapes. These grapes impart fun notes of citrus, melon, herbs, and peppercorn to their wines, all attributes that pair very well with lobster! 

Dry Sparkling Riesling are a great option to pair with lobsters (especially lobsters served with rich sauces like our saffron aioli). Dry Rieslings are known for their citrusy pops and fruity-floral aromatics. 


Court Bouillon -the secret behind a tasty poached lobster tail 

Court bouillon, meaning “short broth” in French, is simply a flavorful liquid used to poach seafood. The difference between a traditional bouillon and a court bouillon is the lack of meat or animal protein. Court bouillons are meant to be a quick cooking solution that also works to maximize flavor infusion. They consist of water, acid (usually wine and citrus juice), herbs, veggies, and a scant assortment of spices and seasonings. 

Court Bouillon for Poaching Lobster Tails 

Perfect for 2-4 lobster tails 


  • 3 quarts water
  • 1 cup white wine
  • 1 leek cleaned and sliced
  • 2 carrots sliced
  • 1 lemon halved
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon fennel seeds
  • 1 tablespoon sea salt


  1. Place the water, wine, leek, carrot, lemon, bay leaves, peppercorns, fennel seeds, and salt in a large pot. Bring to a low simmer over medium-low heat, stirring occasionally.
  2. Simmer for 10 minutes, to extract as much flavor from the ingredients as possible, before adding your lobster tails. Adjust the temperature to keep the court bouillon from boiling and slowly poach the lobster tails for 15-20 minutes or until cooked through.
  3. Remove the tails from the pot and submerge in a bowl filled with ice water. Set aside to cool completely before serving.


How to Make the Saffron Aioli 


  • 1 1/2 tablespoons lemon juice 
  • 1/8 teaspoon saffron 
  • 1 garlic clove, peeled and minced 
  • 1/4 teaspoon salt 
  • 1 teaspoon Dijon mustard 
  • 2 egg yolks 
  • 1 cup extra virgin olive oil 
  • Pinch of black pepper 



Place lemon juice, saffron, garlic, and salt in a medium bowl. Set the bowl aside for 10 minutes, allowing the saffron fronds to steep into the lemon juice. Once the lemon juice has turned a vibrant yellow, add the dijon mustard and egg yolks. Vigorously whisk the mixture together until well blended and a lightly frothy-fluffy. Place the bowl on top of a wet paper towel or kitchen towel (this will keep your bowl in place) and slowly begin adding the olive oil in a thin stream while simultaneously whisking. Continue to whisk until thick and creamy. 



Putting it all together… 

Now that your components are all prepped and ready to go, here’s our recommendations on serving. 

As an appetizer, remove the shells from the poach and cooled lobster tails and slice into thick medallions. Dollop a little of the saffron aioli on to the slices and serve (you can also use a toothpick for easy picking). 

As a main entree, split the tails and divided between plates. Serve the saffron aioli either dolloped or on the side for dipping. We love to serve our chilled lobster tails either as the surf to some fabulous turf (steaks, yum) or with some grilled or broiled asparagus. 


Buy Maine Lobster Online! 

You can buy our Whole Lobster, Lobster Tails, and Lobster Meat from our online store. All of Cameron’s lobsters come from the crisp, cold waters of Maine, offering you a 100% authentic Maine lobster (the tastiest lobster around!). 

Show us how you like your lobster. Whether you made recipe and bubbly pairing or have a recipe of your own to share, we’d love to hear from you. We’re @cameronsseafoodonline on Instagram and @CameronsSeafood on Facebook. We look forward to seeing your lobster creations! 

About the author

Patterson Watkins is a professional chef with over 17 years of experience. With a robust career in restaurants, contract dining and catering (including 4 Summer Olympic posts preparing food for the athletes!) Patterson joined the Cameron’s Seafood team at the end of 2018 to concoct some delicious recipes with our premium seafood items as the centerpiece.

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