Lobster in Tarragon Butter
Recipes
| 150 g | Tail meat (sliced in 1cm thick medallions) |
| 1 | Fresh shallot, minced fine |
| 1 cup (250 ml) | Dry white wine |
| 200 g | Butter (salt free) |
| 250 ml | Heavy cream (35%) |
| ½ tsp. | Fresh tarragon, chopped |
- 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 flavour too much.