I served this luxurious Lobster dish to dear friends for our annual Valentines night dinner.
LOBSTER WITH BEURRE BLANC
4 cups seafood stock
1 1/2 pounds lobster tails
1 cup white wine
1/4 cup white wine vinegar
1/4 cup chopped shallot
1 tablespoon pink peppercorns, wrapped in cheese cloth
1/2 cup cream
1 cup unsalted butter, cubed
1 lemon, zested
1/2 teaspoon salt
fresh thyme to garnish
In a large saucepan, bring seafood stock to a boil over medium-high heat. Add lobster tails, and cook for about 8 minutes, until cooked through.
Remove from heat, let cool to room temperature. Remove shells, and chop meat.
In a medium saucepan, bring white wine, white wine vinegar, shallot and pepper corns to a boil over medium-high heat. Add cream and boil until mixture is reduced by one-third. Remove from heat.
Remove peppercorns. Gradually whisk in butter, cube by cube, until combined and a smooth sauce forms. Add lemon zest and salt. Keep warm for up to 3 hours.
Divide lobster among bowls and pour butter mixture over each. Garnish with fresh thyme if desired.