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• 150g Tail Meat (sliced in 1cm thick medallions)
• 1 Fresh Shallot minced fine
• 1 cup (250ml)  Dry white wine
• 200g Butter (Salt free)
• 250ml Heavy Cream (35%)
• ½ tsp Fresh Chopped Tarragon

• In a medium pan over low heat cook shallots in 50g butter until tender. Add lobster and wine and continue to cook until warm through (3-4 minutes). Remove lobster and keep warm. Increase heat to high and reduce cooking juices until almost dry. Add cream and cook for 2 minutes until slightly reduced. Whisk in butter a bit at a time. Add fresh snipped tarragon. Adjust seasoning and pour over lobster.
• This simple recipe is an incredible way to showcase seafood without masking its flavor too much.
• Prep Time: 10 Minutes, Cook Time: 10 Minutes