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Butter Poached Lobster

Ingredients

125 ml	White wine (Riesling)
2	Shallots, minced fine
3 tbsp.	Butter (salt free)
20 oz.	Clearwater raw lobster meat
750 ml	Heavy cream (35%)
400 g	Sweet corn kernels
1 tbsp.	Snipped chives
1 stalk	Celery, peeled and minced fine
½	Vanilla bean
to taste	Sea salt and fresh ground pepper

Directions

In a saucepan melt 1 tbsp. of butter with 1/2 of the shallots and cook gently until shallot is translucent. Add Lobster and wine and cook gently until lobster is barely cooked through. Remove lobster meat and reserve warm. Add celery, shallot, vanilla bean and 3/4 of the corn and stir until mixture begins to dry. Add the heavy cream and bring to a boil. Puree and strain. Add remaining corn and stir in butter.
Divide among 10 bowls and place a couple slices of lobster in the center. Add snipped chives and a sprinkle of good sea salt and a crack of pepper. Serve at once.

Appetizer: Serves 10 people