©2015
AuthorDartagnanyes TAVARES, THIS IS MY WEBSITE!
"soft, succulent and tender, this preparation is extremely simple and delicious"
2 sticks unsalted butter
2 Valley or Meyer Lemons, washed, thin sliced, discarding ends
2 12 oz Caribbean Lobster tails, rinsed, meat removed and sliced down center
to coat kosher salt
to coat Madagascar Black Peppercorns, ground coarse
½ tsp tarragon leaves, chopped fine
1
Heat pan to medium heat. Add lemon slices and let lightly sear in pan, turning once. Remove completely from heat and let pan cool.
2
As you begin to reheat pan over very low heat, add butter and lemon slices. Keep heat very low so butter does not separate.
3
Salt and pepper lobster and gently lay in heated butter. Keep heat at just barely a bubble. Add tarragon.
4
Basting with butter often, let poach about 5 minutes per inch of thickeness, turning and basting other side, then turning back at end before plating pretty side up.
5
Plate and garnish with fresh chives.
6
Pairs well with Buttermilk Blue Cheese Grits
7
Ingredients
2 sticks unsalted butter
2 Valley or Meyer Lemons, washed, thin sliced, discarding ends
2 12 oz Caribbean Lobster tails, rinsed, meat removed and sliced down center
to coat kosher salt
to coat Madagascar Black Peppercorns, ground coarse
½ tsp tarragon leaves, chopped fine