Servings: N/A

6 Tbsp butter (¾ stick) 6 Tbsp butter (¾ stick)
2 Tbsp flour 2 Tbsp flour
½ cup milk ½ cup milk
¾ cup chicken broth ¾ cup chicken broth
½ cup dry white wine ½ cup dry white wine
2 Tbsp lemon juice 2 Tbsp lemon juice
Lemon zest (optional) Lemon zest (optional)

In a saucepan over medium-low heat, melt butter. Whisk in flour and cook until bubbly.
Slowly add the milk and chicken broth. Whisk until smooth and thickened. Add wine and whisk until mixed. Simmer another minute while the alcohol cooks off.
Add lemon juice and zest if desired. Whisk or stir to combine. Simmer for another minute.

If you want a thicker sauce, you can increase the amount of flour to 3 or even 4 tablespoons but no more.  If you want a thicker sauce, you can increase the amount of flour to 3 or even 4 tablespoons but no more.
Can add salt and pepper to taste. You can add snipped or dried parsley for color / garnish.  Can add salt and pepper to taste. You can add snipped or dried parsley for color / garnish.
Optionally, you can sauté some diced lobster meat in butter (and garlic) and add to this for a more substantial sauce to go with a seafood pasta.  Optionally, you can sauté some diced lobster meat in butter (and garlic) and add to this for a more substantial sauce to go with a seafood pasta.
Picture is lemon butter sauce on some lobster ravioli with a side of balsamic glazed asparagus.  Picture is lemon butter sauce on some lobster ravioli with a side of balsamic glazed asparagus.