Lobster Tail with Rhubarb, Ginger and Chardonnay Sauce

Makes 2 servings

Ingredients:

1 tablespoon butter + 10 tablespoons cold diced butter
3 stalks rhubarb, sliced into 1/2 inch pieces
1 vanilla bean
1/3 cup red peppercorns
1 tablespoon ginger, sliced
1 stalk lemongrass
2 3/4 cups Chardonnay
1 cup water
2 8 ounce lobster tails

Preparation:

Melt one tablespoon butter with rhubarb, vanilla, red peppercorns, ginger and lemongrass. Cook for 2 minutes. Add the Chardonnay and water. Simmer gently for 20 minutes.

Strain through a fine mesh strainer into another pot. Bring to a boil and add lobster tails for 5 to 7 minutes. Remove tails and keep warm.

Reduce liquid by half. Remove from heat and whisk in butter. Serve immediately with sauce on the side for dipping.