Recipe: Rec: Lobster in Champagne Sauce

I don't know if this is the exact recipe, but it looks really good!

2 lobster tails, thawed in 'fridge
3 tb Butter
1/4 c. champagne
2/3 c. Cream or half and half
Salt and pepper

Remove all the meat from the lobster tail;retain the shell for serving. Cut the
meat into chunks. Heat the butter until foaming and quickly saute the lobster chunks in it, until just cooked but not colored. Warm the champagne slightly, then pour it over the lobster and set fire to it. Add the cream, mix with the pan juices, and taste for seasoning. Put back into the half shells and serve hot.