Lobster With Champagne Dipping Sauce

• 1 bottle dry champagne
• 1 cup chopped fresh parsley
• 1 bunch fresh thyme
• 1 bay leaf
• 4 shallots, chopped
• 12 tablespoons unsalted butter
• salt and pepper
• 4 live lobsters (1 1/2-2 pounds each)

1. To make the sauce, pour the champagne into a medium saucepan and add the parsley, thyme, bay leaf and shallots; cook over medium heat until just 1 cup of liquid remains, about 25-30 minutes.
2. Strain the liquid and discard the herbs, slowly whisk in the butter, one tablespoon at a time, over low heat.
3. When all the butter has been added, season the sauce with salt and pepper to taste.
4. Keep the mixture warm while preparing the lobsters.
5. In a large pot, bring to a boil enough salted water to cover the lobsters.
6. Remove the rubber bands that hold the claws shut.
7. Plunge the lobsters into the water, head first.
8. Cover and bring the water back to a boil; cook the lobsters for 10-12 minutes from the time the water returns to a boil.
9. Serve lobster with champagne dipping sauce in individual bowls.

champagne, parsley, thyme, bay leaf, shallots, unsalted butter, salt, live lobsters

Taken from www.food.com/recipe/lobster-with-champagne-dipping-sauce-69235 (may not work)