Boiled Maine Lobster and Butter Sauce

Fill a large lobster pot with water and bring it to a boil. Once boiling, pick-up the lobster by the body and hold its claws down. Cut the rubber bands from the claws and add the lobster to the pot. Replace the lid. Boil for approximately 12 minutes.

While the lobsters are boiling, prepare the butter sauce. Start by combining the wine, vinegar and shallots in a sauce pan. Simmer until reduced to 1 tablespoon of liquid.

Bring the heat up to medium-low and add butter to the sauce pan, a few pieces at a time. As each batch begins to melt, add more butter until all of the butter is in the pan. Increase the heat slightly and whisk constantly until the butter melts. Once melted, remove from the heat and serve with the lobster.

After the lobsters are bright red and cooked through, about 12-15 minutes, remove and plate. Serve with butter sauce.

(Butter Sauce recipe adapted from Lobster Rolls & Blueberry Pie by Rebecca Charles and Deborah DiClementi.)