2 qts. water
2 (10 oz.) lobster tails
1/2 c. butter
2 tbsp. whipping cream
1 tbsp. sliced, frozen chives
1 clove garlic

Bring water to boil. Add lobster tails. Cover, reduce heat and simmer 12 minutes. Drain. Rinse with cold water. Split and clean tails. Cut lobster meat into 1/2 inch slices. Cover and chill.

To serve, arrange lobster medallions on individual serving plates and spoon sauce around medallions. Garnish with fresh chives if desired.

For sauce, melt butter in heavy saucepan. Add whipping cream and cook over low heat 1 minute. Add lemon juice and remaining ingredients. Remove from heat. Serve immediately. Stir sauce if butter starts to settle. Yield: 2/3 cup. Serves 2.