Lobster In Prosecco Butter Sauce

• 1 tsp canola oil
• 1/2 red onion, thinly sliced
• 1 clove garlic, minced
• 1/2 tsp fresh rosemary, minced
• 1 cup prosecco or dry sparkling wine
• 2 tbsp unsalted butter, chilled and cut in cubes
• 1 1/2 tsp sambal oelek (or less if you don't like spicy food)
• 1 cup oven roasted cherry tomatoes (recipe follows)
• 2 cups cooked & shelled lobster claw & knuckle meat
• 2 green onions, thinly sliced
• kosher salt and freshly cracked black pepper

1. Preheat a saute pan over medium heat. Add canola oil to the pan to preheat. Once the oil is hot add the red onion to the pan. Saute for about 5 minutes until the onion is tender, stirring occasionally. Add the garlic and rosemary to the pan, stir and saute for another 1-2 minutes.
2. Add the prosecco to the pan. Scrap the bottom of the pan to release any delicious brown bits stuck to the bottom. Raise the heat to medium-high. Reduce the prosecco until there is approximately 1/4 cup of liquid left in the pan.
3. Reduce the heat to low. Slowly whisk in 1 cube of butter at a time, stirring until the butter has completely melted and has been incorporated before adding another piece of butter. Repeat this process until all of the butter has been incorporated. Next, stir in the sambal oelek.
4. Add the oven roasted grape tomatoes, lobster meat and green onions to the pan. Stir gently to combine. Warm the cooked lobster meat in the sauce over low heat for 5-10 minutes until heated through. Serve over chevre grits. Enjoy!

canola oil, red onion, clove garlic, rosemary, prosecco, unsalted butter, sambal oelek, cherry tomatoes, lobster, green onions, kosher salt

Taken from www.epicurious.com/recipes/member/views/lobster-in-prosecco-butter-sauce-50140227 (may not work)