Lobster with Grilled Asparagus paired with Viognier

Citrus Beurre Blanc:

9 tbsp unsalted butter, divided

1 med shallot finely chopped

½ cup dry white wine

2 tbsp white wine vinegar

2 tbsp fresh lemon juice

2 tbsp heavy cream

Salt to taste

Zest from orange, lime, lemon

Cut the lobster tail with scissors down the middle to the tail. Pull the lobster flesh and sit it on top

of shell, fan out the tail fin shell for stability. Season the tail with melted butter, salt, pepper, fresh

lemon juice and add ¼ water to the bottom of pan to prevent dryness during the baking process.

Bake in 350 degrees oven approximately 10-12 minutes. Meat should be 140 degrees.

Heat a saucepan over medium heat to toast the peppercorns. Add the oil and chopped shallots

and reduce the heat to medium low. Cook until shallots are translucent, add wine, vinegar,

lemon juice, about 4 minutes. Add the heavy cream, stir, then turn heat to low. Add 2-3 tbsp of

cold, cubed butter. Whisk until the butter has emulsified into the sauce. Repeat with remaining

butter. then stir 1 tsp citrus zest, taste, and season with salt as needed.

Plate lobster with grilled asparagus and top with the citrus beurre blanc.

Garnish with chopped parsley and lemon.