Tarragon Butter Poached Lobster

Succulent Lobster Tails with Lemon Herb Butter: A Gourmet Delight

Embark on a culinary journey with our delicious Lobster Tails with Lemon Herb Butter recipe, where the succulent flavors of the ocean meet the earthy aroma of fresh herbs. This luxurious dish not only elevates your dining experience but is surprisingly simple to prepare at home. The key to mastering this dish lies in the careful selection of fresh ingredients and the subtle balancing of their flavors.

Firstly, sourcing high-quality lobster tails is essential. Whether you pick them up fresh from a local fishmonger or a trusted grocery store, ensure they’re plump and unblemished. Each component in this recipe, from the rich butter to the tangy lemon and fragrant tarragon, plays a crucial role. The butter, when infused with the zest of lemon and the subtle anise of tarragon, becomes a silky bed for the lobster, allowing its tender meat to absorb a medley of flavors.

Before starting, ensure your wooden skewers are soaked in water to prevent them from burning during cooking. Threading lobster tails on skewers ensures they maintain their shape as they cook, which is vital for even cooking and presentation. Additionally, using a medium-low saucepan ensures the butter doesn’t scorch, keeping it perfect for basted lobster. This dish is best cooked gently to maintain the delicate texture of the lobster meat and avoid any toughness.

Ingredients

• 4 medium lobster tails: The star of the dish, offering a delicate sweetness.
• 8 (6-inch) wooden skewers: Essential for keeping lobster tails straight during cooking.
• 1 cup salted butter: Adds richness and moisture; balances the lemon's acidity.
• 1 lemon, thinly sliced: Provides acidity that brightens the dish.
• 2 sprigs fresh tarragon: Imparts a mild, licorice-like flavor.

Step-by-Step Instructions

4. Roasting: Preheat your oven to 425°F. After slicing the lobster tail lengthwise, generously spread ¼ cup of lemon herb butter on the flesh. Roast on a baking sheet for 8–10 minutes until cooked through. Finish with a squeeze of lemon juice for added zest.
5. Grilling: Preheat your grill to medium-high. Halve the lobster tail lengthwise and brush with ¼ cup melted garlic herb butter. Grill for 4–5 minutes per side, adding fresh orange juice for a citrusy twist.

Prepare the Lobster: Carefully remove the meat from the lobster shells, discarding the shells. Thread each lobster tail onto two skewers to maintain shape while cooking. Wash hands thoroughly after handling shellfish.

Infuse the Butter: Melt salted butter in a medium saucepan over low heat. Add in the sliced lemons and tarragon, allowing them to cook in the butter for 1–2 minutes to release their flavors.

Cook the Lobster: Place the skewered lobster tails in the saucepan, ensuring they're well-coated with the butter mixture. Simmer them gently for 5–6 minutes until the meat turns opaque and firm, indicating it's perfectly cooked. Discard the tarragon before serving.

Alternative Cooking Methods

• Roasting: Preheat your oven to 425°F. After slicing the lobster tail lengthwise, generously spread ¼ cup of lemon herb butter on the flesh. Roast on a baking sheet for 8–10 minutes until cooked through. Finish with a squeeze of lemon juice for added zest.
• Grilling: Preheat your grill to medium-high. Halve the lobster tail lengthwise and brush with ¼ cup melted garlic herb butter. Grill for 4–5 minutes per side, adding fresh orange juice for a citrusy twist.

Tips for Troubleshooting

• Too Thick Butter Sauce? Add a splash of water or stock to thin it out, stirring gently.
• If Lobster Becomes Overcooked: Serve with a generous amount of butter sauce to help moisten the texture.
• Sauce Too Tart? Balance it out with a small amount of sugar or additional butter.
• Skewers Burning? Ensure they were adequately soaked in water before use.

Ideas for Pairing with the Recipe

• Side Dishes: A crisp, mixed green salad dressed lightly with olive oil and vinegar complements the dish’s richness. For a warm side, try garlic mashed potatoes or roasted asparagus.
• Drinks: A chilled glass of Chardonnay or Sauvignon Blanc pairs beautifully with the buttery, seafood flavors. For non-alcoholic options, a sparkling water with a hint of lemon works great.
• Desserts: A refreshing lemon sorbet cleanses the palate and continues the citrus theme. Alternatively, a light panna cotta with a berry compote provides a sweet finish.

How to Store Properly

• For Refrigeration: Place any leftover cooked lobster in an airtight container and store in the fridge for up to two days.
• For Freezing: Although best enjoyed fresh, cooked lobster can be frozen. Wrap tightly in plastic wrap and place inside a freezer-safe bag for up to two months. Thaw overnight in the refrigerator before reheating gently.
• Reheating Tip: When ready to enjoy, warm gently over low heat with added butter to refresh the flavors.

FAQs

• Can I Use Frozen Lobster Tails? Yes, just ensure they're fully thawed in the refrigerator before cooking.
• What If I Don’t Have Fresh Tarragon? Substitute with dried tarragon or use fresh dill for a different but delightful flavor.
• Can I Use Unsalted Butter Instead? Yes, just be sure to adjust the seasoning by adding a pinch of salt to taste.
• Is It Necessary to Skewer the Lobster? Skewering is recommended to keep the tails from curling, which ensures even cooking.