Easy Boiled Lobster

½ cup butter

Beurre Blanc

¼ cup dry white wine 2 tablespoon finely chopped shallot 1 tablespoon white wine vinegar 2 tablespoon heavy cream ¾ cup cold unsalted butter (1 1/2 sticks), cut into 2-Tbsp. pieces Salt and white pepper

Lemony Beurre Blanc

Prepare as directed, except substitute lemon juice for the vinegar. If desired, garnish with lemon zest.

Creamy Mustard Sauce

Prepare as directed, except whisk in 2 tsp. Dijon-style mustard before serving.