In a saucepan, melt the butter over low heat.
Using a spoon, gently remove, without stirring, any white foam that forms on the surface of the butter.
Using a knife, scrape the inside of the vanilla pod to collect the seeds. In a bowl, combine a third of the melted butter, the vanilla beans, the vinegar, and the pink pepper.
In a blender, pour a third of the melted butter, then add the red pepper, garlic, lemon juice and oregano. Mix until well combined.
In a blender, pour the last third of the melted butter. Add the thyme, basil and chives. Mix until well combined.
Pour each butter into a separate small bowl. When ready to serve, cut the cooked lobster in half lengthwise and break the claws. Open and remove the sand sac, intestine, tomalley (green) and coral (black). Remove the flesh from the lobster and dip it into the flavoured butters.
To save time, prepare the flavoured butters in advance by mixing a third of the butter at room temperature with the ingredients of your choice (balsamic, pepper or fine herbs). Place the mixture onto some plastic wrap. Enclose the butter in plastic wrap and roll to form a 3 cm (1 ¼ inch) in diameter cylinder. Refrigerate for about 1 hour.
