Allow 5-15 minutes depending on the version you choose. 

Lobster meat is especially delicate, particularly this year. Please don't mask its flavor with aggressive butters, such as garlic butter as was once the style. 

 Vanilla

1. Flatten the vanilla bean with the back of a knife blade.
2. Split the vanilla bean in half lengthwise.
3. Scrape the inside with the tip of the knife, recuperating the seeds.

Basic vanilla butter

1. Heat the butter in a small saucepan.
2. Once it begins to foam, remove it from the heat.
3. Add the vanilla seeds.
4. Let infuse 5 minutes.

Vanilla beurre blanc

1. Sweat the shallot in a spoonful of butter until transparent.
2. Add the white wine; simmer until reduced to just 2 Tbsp. liquid.
3. Over low heat, whisk in the cold diced butter one piece at a time.
4. Off the heat, add the vanilla. Let infuse 5 minutes.

Vanilla butter velouté

1. In a small saucepan, heat the cream over low heat.
2. Add the vanilla. Let infuse 5 minutes.
3. Bring the cream to the boiling point, watching that it doesn't boil over.
4. Whisk in the cold diced butter one piece at a time.

Tropical vanilla butter

1. Off the heat, mix a spoonful of dark rum into the basic butter or the butter velouté. Let infuse 5 minutes.