Prince Edward Island Lobster With Muscat Beaumes-De-Venise Sauce

• 1 large bottle Muscat Beaumes-de-Venise (750 milliliters)
• 1 5-inch piece thinly sliced ginger
• 5 shallots, halved
• 5 cloves garlic, halved
• 1/2 teaspoon ground cumin
• 1 quart plus 2 tablespoons heavy cream (40 percent, if possible)
• 1 cup sea salt, plus extra to season
• Juice of 1/2 lime, or to taste
• 3 lobsters, 1 1/4 to 1 1/2 pounds each
• 1/2 pound (2 sticks) unsalted butter
• 6 tablespoons baby cilantro leaves

1. For the sauce, combine Beaumes-de-Venise, ginger, shallots and garlic, and cook to reduce to 1 cup.
2. Whisk in cumin and 1 quart cream; return to heat, and reduce to 3 cups.
3. Remove from heat, and strain to remove solids.
4. Season with salt and lime juice to taste, and keep warm.
5. In large stockpot, combine 3 quarts water with 1/2 cup sea salt.
6. Place over high heat, and bring to a boil.
7. Meanwhile, fill a large bowl with 3 quarts water and ice, and add 1/2 cup sea salt.
8. Set aside.
9. Kill each lobster by placing the tip of sharp knife on top of the head behind the eyes and striking it down with a kitchen mallet.
10. Twist off the tails, and break off the claws (with knuckles) at the bodies.
11. Add claws to pot.
12. After 4 minutes, add tails, and continue to boil 6 minutes longer.
13. Using tongs or slotted spoon, transfer claws and tails to ice water to stop the cooking.
14. Remove meat from shells, and cut meat into bite-size pieces.
15. Set aside.
16. In a small saucepan over low heat, melt butter.
17. Add remaining cream, and mix well.
18. Season with sea salt to taste.
19. Bring to a bare simmer, and then add lobster to heat through.
20. To serve, remove lobster from butter-cream mixture, and place an equal portion of lobster on each of four plates.
21. Spoon Beaumes-de-Venise sauce around, and garnish with baby cilantro.

venise, ginger, shallots, garlic, ground cumin, heavy cream, salt, lime, lobsters, butter, baby cilantro

Taken from cooking.nytimes.com/recipes/9170 (may not work)