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Lobster Tail Chardonnay

Lobster Tail Chardonnay

Four 6 to 7 ounce lobster tails

1 cup butter, melted

1/2 cup bottled clam juice

1 pint heavy cream

1/2 cup Chardonnay wine

6 ounces bay scallops, halved

6 ounces small bay shrimp, shelled and deveined

1 small red bell pepper

1 small carrot

1 small zucchini squash

Make a lengthwise cut down the top center of each lobster tail, pry open, and peel the meat out of the shell. Close empty shell and place the lobster meat directly on top. Pour melted butter over tails. Preheat oven to 350 degrees and bake 10 to 12 minutes, or until the meat loses its transparency. Keep warm.

In a saucepan heat clam juice over medium heat and reduce by one-half. Add cream and wine and reduce again by one-half. Add scallops and shrimp. Cook for 2 to 3 minutes. Keep warm.

Cut the red bell pepper, carrot, and zucchini into very fine julienne strips. Blanch in boiling water for 30 seconds. Remove, refresh under cold water. Drain well.

To assemble, place lobsters on individual serving plates, top with Chardonnay sauce, and garnish with vegetables.

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