Lobster in Champagne Vanilla Sauce

INGREDIENTS:
2 Lobster Tails
2 oz butter (salted)
1 tbsp lemon juice
1 tbsp chives

FOR SAUCE:
1/2 cup Champagne
1 tsp vanilla
2 thyme sprigs (fresh)
1 tbsp shallots, diced
1 tbsp butter

DIRECTIONS:
Preheat oven to 350°F.

Split along top of each lobster tail (see photo below) and cut 1/4 inch into the meat.

Mix salted butter, lemon juice and chives. Divide mixture evenly and spread into the openings of the lobster shells. Place the lobster tails into a dish and bake for 25 minutes.

The Champagne Vanilla Sauce can be made while lobster is baking. Combine Champagne, vanilla, thyme, shallots and butter in a pan. Simmer on medium heat for 10 minutes.

Divide sauce into two small bowls for dipping and serve on plate next to lobster.

Serve lobster with a side of melted butter and a fresh salad.