Lobster with Truffle Butter Recipe

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

Method: 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.