Lobster Newburg

"This was the first time that I have ever eaten lobster. I used the claws and tail from a live female lobster, cooked using the typical boiling method. The sauce was a great compliment to the sweet taste and light texture of the lobster and is best served with champagne or a dry white wine to drink. I gave only four stars because the sauce lacked acidity to balance the richness. I put some white wine vinegar which worked well (1 tbsp.) but might try lemon juice and/or tomato paste in the future. A tiny amount of green herb such as tarragon or parsley might be nice as well."