3 16 oz. lobster tails, split and butterflied, 10 oz. white vinegar, 10 oz white wine, 2 Tbsp. chopped shallots, 1/2 lb. unsalted butter, 8 oz. heavy cream, 12 oz soursop puree, Salt and pepper

How To Prepare:

Place the salted, butterflied lobster tails on a sheet pan ready for the oven.

In a small casserole, mix wine and vinegar and reduce by half. Add the heavy cream and continue to reduce until thick. Remove from stove and whisk in butter, being careful not to let sauce go cold.

After butter has been added, whisk in soursop puree and warm without boiling. Season with salt and pepper and set aside.

Broil lobster tails for approx. 15-18 minutes. Serve dressed with sauce.

3 servings