Dry white Wine

Vanilla Infusion or Vanilla Bean or 1 teaspoon Vanilla Nectar or Pure Ground Vanilla

1. Preheat oven to 400F.
2. Court bouillon: Combine chopped carrots, celery, onion, water, white wine, Chicken bouillon cube, corn starch, salt and pepper in a saucepan. Bring to a boil. Reduce heat and simmer for 20 minutes. Remove. Add Vanilla Infusion or Vanilla Bean or Vanilla Nectar or Pure Ground Vanilla, cover and let infuse.
3. Cut lobsters in half. In a skillet over medium high heat, sauté the lobsters 3 minutes to color meat. Remove.
4. Place the lobsters into the oven for 8-10 minutes at 400F.
5. Pour court bouillon into a saucepan, add cold butter cubes and whip over low heat until creamy. Adjust seasoning. Pour into serving plate.
6. Remove lobsters meat from the shell and place on sauce.

Make 2 servings.