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Main Course   -   Lobster Tails with Champagne Vanilla Sauce   by Rusty Nejdl

Description Well, I'd love to say I have a description of this, but the name does it all.
  • 1 vanilla bean (about 4 inches long)
  • 1 small sprig fresh thyme
  • 1 tablespoon minced shallots
  • 1 cup Brut Champagne
  • 1/2 cup unsalted butter -- cold
  • Kosher Salt
  • Freshly ground black pepper
  • 4 Lobster Tails (uncooked) -- about 7 ounces each
  • 1/2 cup unsalted butter -- softened
  • 2 teaspoons lemon juice
  • 1 teaspoon snipped fresh chives
  • 1/4 teaspoon kosher salt

Cut the vanilla bean in half and spit lengthwise. Place in a small saucepan with the thyme, shallots and champagne. Bring just to a boil, reduce the heat and simmer until reduced to 1/4 cup. The reduction will be a clear golden color.

Remove from the heat and strain the reduction through a sieve. Reserve the vanilla bean. Rinse the saucepan and return the reduction to the pan.

Using a sharp paring knife, scrape the seeds from the vanilla bean into the reduction. Bring the reduction to simmer and whisk in the butter, 1 tablespoon at a time to fully incorporate, until glistening and smooth. Adjust the
seasoning with salt and pepper, if necessary. Remove from heat and set aside until the lobsters are ready. Keep warm.

Place the tails, shell-side down, on a cutting board. Split the tails lengthwise to expose the meat. In a small bowl mash the butter with the lemon juice, chives, and salt using the back of a fork. Spread the butter over the lobster meat and between the shell and the meat. Grill the
tails, shell side down, over Direct Medium heat, until opaque throughout, 8 to 10 minutes.

Remove meat from the shells and serve immediately with the warm sauce.
Serves 4
Time to Make About an hour

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