Lobster Medallions with Champagne Beurre Blanc

Ingredients

• 4 pieceslobster tails(about 6 oz each)
• 1 cupbutter(divided, cubed)
• 1 cupchampagne
• 2 piecesshallots(minced)
• 1/4 cupheavy cream
• 1 tbsplemon juice
• 1 tbspfresh tarragon(minced)
• for garnishchives
• optional garnishcaviar

Instructions

1. Remove lobster meat from shells. Cut each tail into 3 medallions.
2. Melt 4 tbsp butter in a skillet over medium-low heat. Poach lobster gently until just opaque, about 4-5 minutes. Remove and keep warm.
3. For beurre blanc: Simmer champagne and shallots until reduced to 3 tbsp.
4. Add cream and bring to simmer.
5. Remove from heat and whisk in remaining cold butter one cube at a time.
6. Stir in lemon juice and tarragon. Season with salt and white pepper.
7. Spoon sauce onto plates. Arrange lobster medallions on sauce.
8. Garnish with chives and caviar if using.