Ingredients

• 4 tbsp. Cold unsalted butter - divided
• 1/4 cup shallots chopped
• 1/4 cup celery stalk chopped
• 1/4 cup carrot, peeled and chopped
• 1 garlic cloves crushed
• 3/4 cup slightly sweet, reasonable quality, white wine, e.g. Chardonnay or Riesling Update 10/30/2017: we are now using vermouth in all recipes that call for white wine.
• 3/4 cup shrimp stock or clam juice
• fine sea salt
• cayenne pepper
• 1 1/2 tsp. fresh lemon juice
• 14 oz. lobster tails thawed (weight includes shell)
• 1 tbsp. grated Parmigiano-Reggiano cheese (use the real Italian cheese)
• Fresh Italian parsley

Directions

1. In a sauce pan, on medium heat, add 2 tbsp. of butter.
2. Once the butter has melted add the shallots, celery, carrot and garlic. Cook for 10 minutes or until the vegetables have softened, mixing occasionally.
3. Turn the heat up to high and add the wine, allow the liquid to reduce to about 1/3 cup.
4. Add the stock, allow the liquid to reduce to 1 cups.
5. Using a fine wire mesh sieve, press and strain the mixture into a clean saucepan. Discard the solids.
6. Taste and adjust for salt. Add a pinch of cayenne pepper (more if you desire) and the lemon juice.

Note: The sauce can be made a day in advance. Place in a sealed container or cover with plastic wrap.

7. Place the saucepan, with the butter sauce, on the stove and bring to a very light simmer. Add the remaining 2 tbsp. of butter and blend into the sauce.
8. Place the lobster tails in a bamboo steamer and steam for 7 minutes. Remove the meat from the shells* and cut into bite size pieces. Place the lobster meat in bowls or ramekins and ladle over the butter sauce.
9. Sprinkle with the grated Parmigiano-Reggiano cheese and add a few parsley leaves for decoration.

*Note: Save the lobster tail shells for your shrimp or seafood stock.