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This recipe for Lobster with Truffle Butter is from Bacco's restaurant in New Orleans, Louisiana
4 each, 1 1/2 pound, Fresh Lobsters
16 ounces, Truffle Butter Sauce
20 each, Asparagus Spears, blanched
1 sprig, Italian flay leaf parsley
Shaved Italian White truffles, optional
1 ounce, Unsalted Butter
Salt and Pepper
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
In a heavy bottom sauce pot add olive oil and place over med-high heat.
Add minced shallots and sauté until translucent. Add rice vinegar 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.