2 Lobster Tails
2 oz butter (salted)
1 tbsp lemon juice
1 tbsp chives
1/2 cup Champagne
1 tsp vanilla
2 thyme sprigs (fresh)
1 tbsp shallots, diced
1 tbsp butter
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.