Lobster in reduced butter / wine / herbs sauce

Lobster in reduced butter/wine/herbs sauce.

2 medium/large fresh lobster (have your fish monger kill them or you can if you're comfortable doing so) split in 1/2 from head to tail clean and set aside.

Olive oil for searing
1 cup butter
1 cup cooking white wine
Juice and zest of a large lemon
Fresh cracked pepper to taste
Kosher salt to taste
6 cloves garlic crushed and chopped
2 medium shallots chopped
Handful parsley, chopped
2 tablespoons capers
Fennel (optional)

Preheat oven to 400º.
Season lobster with salt and pepper set aside.  Heat a large skillet with the olive oil until smoking hot.
Sear lobster (meat side down) for no more than a minute to avoid over cooking lobster or you'll end up with a rubbery texture which in my opinion is no longer edible at this point.
Remove lobster, and to the skillet add butter, wine,  lemon juice/zest, capers and chopped herbs and let it reduce by half. Replace lobster (meat side down) in reduced butter sauce and cook under oven for no more than 4 mins.

Remove and enjoy with a favorable side.