| 1/4 | lb | (1 stick) butter |
| 1/4 | c | Chopped shallots |
| 2 1/4 | lb | Shelled lobster tails, cut in half lengthwise |
| | Salt and pepper to taste |
| 1/4 | c | Spanish vinegar |
| 2 | c | Cream |
| 1/4 | c | Toasted pepitas (or pine nuts) |
| 1/4 | c | Roughly chopped cilantro leaves large avocado, skinned and diced medium |
| 6 | | Poblano chiles, roasted and peeled, stems left on |
| | BUTTER SAUCE |
| 1/2 | c | Freshly squeezed orange juice |
| 3 | tb | Champagne vinegar or white wine vinegar |
| 3 | tb | Chopped shallots, in medium-fine dice |
| 1 | | Bay leaf |
| | Freshly cracked black pepper |
| 1/2 | c | Heavy cream |
| 1 | lb | Butter, cut into small pieces and chilled |
