Preparation

• In a medium Dutch oven, heat the oil over low heat until shimmering. Add the shallot and a pinch of salt, and cook, stirring frequently, until the shallot begins to soften, about 1 minute.
• Add the wine, pear nectar, star anise, and 1 cup of water. Increase the heat to high, bring to a boil, then reduce to a simmer. Cover and simmer, stirring occasionally, for 10 minutes.
• 添加龙虾尾剪边simmering liquid, cover, and poach until the shells are bright red and the meat is opaque and tender when pierced with a fork, 4 to 6 minutes. Transfer the lobster to a bowl, and tent with foil to keep warm.
• Strain the poaching liquid through a cheesecloth-lined strainer into a medium bowl. Wipe the pot clean. Return the liquid to the pot, and bring to a boil over high heat. Lower the heat to a gentle boil, and cook, stirring often, until the liquid is reduced by half (about 2 cups), 18 to 19 minutes. If necessary, adjust the heat as the liquid reduces to prevent spattering.
• Over medium heat, whisk in the butter one piece at a time until the sauce is smooth. Season to taste with salt. Remove the lobster meat from the shells, and cut into bite-size pieces. Divide the sauce evenly among shallow bowls. Pile the lobster in a tall mound in the center of each bowl. Garnish with the chives and a sprinkle of flaky sea salt, and serve.