Chef Jeff is in the East Idaho News kitchen with a simple technique for preparing succulent and buttery lobster tail.
¼ c. lemon juice
1 lb. or 4 sticks salted butter, cubed
1 tbsp. tarragon, chopped (optional)
2-6 3oz. lobster tails, shells removed, completely thawed
Instant read thermometer
Salt and pepper to taste
Prepare the lobster by removing it from its shell and season with a little salt and pepper. Set
In a medium saucepan, bring the lemon juice and chopped tarragon to a boil. Lower the heat to low and whisk in the butter a few cubes at a time until it is all melted and a sauce is formed. Use an instant read thermometer and bring the sauce to 160-180 degrees. Do not let it boil.
Add the lobster tails and cook 6-8 minutes, turning often. The tails, should reach an internal temperature of about 140-145 degrees.
Serve with the poaching liquid as a sauce.