Lobster with Champagne Vanilla Sauce

For special occasions, there's nothing like lobster. This rich Champagne butter sauce, heady with fragrant vanilla, is perfect for an evening of celebration.

To prepare the sauce: Cut the vanilla bean in half and split lengthwise. Place the split vanilla bean in a heavy-bottom 1-quart saucepan with the thyme, shallots, vinegar, and champagne. Bring the liquid just to a boil, reduce the heat, and simmer until it is reduced to 1/2 cup, about 30 minutes. The reduction will be a clear golden color.

Remove the saucepan from the heat and strain the liquid through a sieve. Reserve the vanilla bean. Rinse the saucepan and return the strained reduction to the pan. Using a sharp paring knife, scrape the tiny seeds from the vanilla bean into the reduction.

Bring the reduction to a simmer and whisk in the butter, one tablespoon at a time, allowing the butter to fully incorporate into the sauce after the addition of each tablespoon, until the sauce is glistening and smooth. Remove from heat and set aside until the lobster is ready.

Meanwhile, prepare the lobsters: Skewer each lobster tail lengthwise with a wooden or metal skewer so the tail will keep from curling as it cooks.

In a blender, pulse the butter with the lemon juice and the chives. Using a pastry bag fitted with a small plain tube, pipe the chive butter into each lobster tail between the shell and the meat.

Place the lobster tails in the center of the cooking grate. Grill, turning every 2 to 3 minutes, until the lobster is cooked, about 12 to 15 minutes. When done, the shells will be a rich reddish-brown and the meal will be firm, juicy, and coral-white. Using sharp kitchen scissors, cut the grilled lobster from their shells and serve immediately with the warm sauce.

Makes 4 servings.