Lobster with Truffle Butter

Our Lobster with Truffle Butter recipe is a delicious addition to your dinner menu.

Ingredients:

• 4 each, 1 1/2 pound, Fresh Lobsters
• 16 onces, Truffle Butter Sauce (see below)
• 20 each, Asparagus Spears, blanched
• 1 sprig, Italian flay leaf parsley
• Shaved Italian White truffles, optional
• 1 ounce, Unsalted Butter
• Salt and Pepper

Directions:

1. In a pot heavily salted, boiling water, drop the live lobsters in and cook for about 6 minutes (4 minutes per pound of lobster).
2. Pull lobster from water and pull claws off and crack carefully trying to keep them whole and set aside.
3. With a large knife, split the lobster in half from head to tail.
4. Heat the asparagus spears in a saute pan with butter, salt and pepper to taste.
5. Place the lobster on an entree plate with the asparagus and claws. Drizzle with truffle butter sauce.
6. Garnish with a sprig of Italian parsley.
7. To truly make this a special dish, add fresh Italian white shaved truffles.

Truffle Butter Sauce

• 1/2 ounce, Olive Oil
• 4 each, Shallots, minced
• 1/4 cup, Rice Vinegar
• 1/4 cup, Heavy Cream
• 1 pound, Unsalted Butter, cut into Tablespoons, room temp
• 1/2 ounce, White Truffle Oil
• 1/2 ounce, Black Truffle slices packed in oil
• Salt and Pepper to taste

Directions:

• In a heavy bottom sauce pot add olive oil and place over med-high heat.
• Add minced shallots and saute until translucent.
• Add rice vineger and white wine and reduce until syrupy consistency.
• Add heavy cream and reduce until thick and syrupy.
• Turn heat down to medium and begin to whisk in butter until fully incorporated.
• Finish sauce by adding truffle oil, sliced truffles and salt and pepper.
• Set the sauce aside until ready to use. Sauce must be kept in a warm place- not too hot or too cold or sauce will break.

Serves Four