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LOCATION: Recipes >> Shellfish >> Lobster Tail 03

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1 vanilla bean (about 4 inches long)
1 small sprig fresh thyme
1 tablespoon minced shallots
1 cup champagne
1/2 cup unsalted butter, chilled
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


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