This was by far one of my favorite dishes. If I could make it every weekend, I would. The recipe can be found in The Elements of Taste by Gray Kunz and Peter Kaminsky on page 67. The lobster was very tender and flavorful. This is a little disputed, but I think the tails are the best. I used the whole lobster though, and the claws also turned out good. The flavors from the wine were great, and the grits added a nice texture to complete the dish. In addition, the grits also absorbed the flavor of the wine and the lobster butter.