Pan-Roasted Lobster with Chive Beurre Blanc
We serve this on Boxing Day, and though it seems like a complicated recipe, once you get the hang of butchering the lobsters the rest is easy. Be sure to serve the lobsters on a warmed large platter so the beurre blanc stays hot. I love to line the platter with hot cooked linguine before topping it with the roasted lobsters and lemony sauce. While you could certainly opt for crusty bread or hot jasmine rice alongside, the pasta soaks up some of the sauce and makes for a decadent second course once all the lobsters have been eaten.