Lobster Medallions with Herbed and Truffled Butter Sauce

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This very simple preparation makes a dazzling starter for a fancy dinner party. Serves 4 as a first course

SKU 942-Recipe

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11/2-pound lobster
1 bottle (750 milliliters) dry white wine
3/4 stick (6 tablespoons) unsalted butter
15 grams fresh black truffle
1 teaspoon chopped fresh tarragon (or you may use any fresh herb of your choice)

Choose a pot in which the lobster fits snugly and fill it halfway with cold water. Add the wine, and bring mixture to a boil. Add the lobster, cover, return water to a boil, reduce to a simmer, and cook until just done, about 12 minutes.
While the lobster is cooking, melt the butter in a small saucepan over low heat. Add the truffle and tarragon. Heat for 1 minute.
Remove the tail meat from the lobster and cut into 1/4-inch slices. Arrange the slices on 4 plates, and intersperse them with slices of warmed black truffle. Remove meat from the lobster claws, cut meat in half horizontally, and arrange, cut side down, next to the tail meat. Drizzle all with herbed butter. Serve immediately.