Turn your oven on to a high broil.

Use kitchen shears, and cut a line down the top of the lobster tail. Crack through the shell.

Use your hands to pull the shell apart to expose the lobster tail meat inside. You may need to crack the shell to get it to stay open.

Place the tails on a cookie sheet and drizzle with olive oil. Put in the oven on a high broil for about 4-5 minutes. The meat of the lobster should turn from translucent to white. Removed when cooked through .

In a medium pan or medium heat, melt the butter. Add the shallots into the butter and cook until shallots are translucent.

Add the wine, the vanilla extract, and the seeds from the vanilla bean and cook for 3-5 minutes or until the mixture has reduced by half.

Add the cream and the salt into the pot and cook again for 5 minutes or until the sauce begins to thicken.

Pour the mixture into a sieve with a bowl underneath. Strain out the shallots, reserving the sauce. Use this sauce on your lobster.

Sautee your spinach until lightly wilted. Layer shallots that were strained from sauce onto the spinach. Place lobster tail on top of spinach and then drizzle with vanilla sauce.

Enjoy! Leave a comment on this recipe letting me know what you thought.