4	live Spiny Lobsters (1-1/4 - 1-1/2 pounds each)
1	medium onion, chopped
1	vanilla bean (may substitute 2 teaspoons good extract)
1/2	cup dry white wine
3	tablespoons white wine vinegar (plus additional for boiling water)
1/2	teaspoon salt
8	tablespoons butter, sweet unsalted
1)	Split the lobsters lengthwise through the center. Bring the amount of water you will need to cover the number of lobsters to be cooked plus 1 Tablespoon of vinegar for each lobster to a rolling boil. Add the lobsters. Cover and return to a boil. Cook for 10 minutes per pound (add 2 minutes for each 1/4 pound). Begin timing once the water has returned to a boil.
2)	In a saucepan, place the chopped onions. Split the vanilla bean lengthwise and scrape the seeds from the pod and place all in the saucepan. Add the white wine, the white wine vinegar and salt and cook over medium heat, at a moderate boil, for 5 minutes. Strain into a clean saucepan, pressing down on the solids with the back of a spoon and, off the heat, whisk in butter, 1 tablespoon at a time. You may need to return the saucepan to a very low heat, whisking constantly. Taste for salt, cover and set aside.
3)	Remove the lobsters and let cool until you can handle them, then remove the tail meat, cut into 1/4 inch slices and cover with foil to keep warm. If you want to use the shell for presentation, snap off the feet and antennae, clean out the shell and reserve.
4)	To serve, reheat the sauce over low heat until warm, whisking constantly. Arrange lobster meat (in reserved shell if using) and pour the sauce over.

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