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Lobster: Lobster Tails with Lemon-Tarragon Butter

Source of Recipe


Southern Lady (May-June 2012)



List of Ingredients



• ½ cup butter
  
• 1 tsp lemon zest
  
• 1 Tbsp fresh lemon juice
  
• 1 Tbsp chopped fresh tarragon
  
• ½ tsp salt, divided
  
• ½ tsp ground black pepper, divided
  
• 2 (8-ounce) lobster tails
  
• 2 Tbsp butter, melted
  






Instructions



1. In a medium saucepan, melt ½ cup butter over medium-low heat, about 5 minutes. Skim solids off the top with a spoon; discard solids. Slowly pour remaining butter into a small bowl, leaving solids in pan; discard solids. Add lemon zest, lemon juice, tarragon, ¼ teaspoon salt, and ¼ teaspoon pepper to bowl, whisking until well combined; set aside, and keep warm.
   
   
2. Preheat oven to 500° F. Line a rimmed baking sheet with aluminum foil.
   
   
3. Cut lengthwise through top of each lobster tail, cutting to, but not through, the meat. Press the shell down to open. Lay the meat over the top of the open shell. Place on prepared baking sheet. Brush with 1 tablespoon melted butter, and sprinkle evenly with remaining ¼ teaspoon salt and ¼ teaspoon pepper. Broil lobster tails for 5 minutes. Brush with remaining 1 tablespoon melted butter, and broil for 5 more minutes or until desired degree of doneness. Serve with lemon-tarragon butter.
   
   Makes 2 servings.