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.

Enjoy!