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BUTTER-POACHED LOBSTER WITH LEMON-BUTTER SAUCE

INSPIRED BY

ANNIE HALL

In Annie Hall, Woody Allen and Diane Keaton wrestle these crustacean sea spiders in a kitchen scene that provides comedic relief to their otherwise complicated relationship. But lobsters weren’t always so entertaining: they were once considered trash food, served to prison inmates and the poor. Like so many modern delicacies, what was once discarded is now treasured—and expensive! As such, lobster should be prepared simply, joined by modest accompaniments that only serve to accentuate its flavor. Once you’ve mustered the courage to pick the little beasts up off the floor, that is.

Makes 2 servings

Ingredients

1 pound (4 sticks) unsalted butter

Two 1½- to 2-pound live lobsters

¼ cup white wine vinegar

Finely grated zest of 1 lemon

2 tablespoons finely chopped chives

In a saucepan, melt the butter over medium heat and cook until the foaming subsides, about 2 to 3 minutes. Strain the butter through a fine-mesh sieve lined with several layers of cheesecloth into a bowl and let cool to room temperature, skimming off any impurities that rise to the surface. Set aside.