- 2 8oz lobster tails
- 1/2 cup water
- Salt and pepper
For Tarragon Chile Butter:
- 1/2 stick (2oz) unsalted butter, melted
- 1/4 cup finely chopped fresh tarragon
- 1/2 red chili seeded and finely diced
- 1/4 teaspoon kosher salt
Heat a large sauté pan and add water over medium high heat. Rinse the lobster. Using kitchen shears, cut a slit down the top of the shell and sprinkle salt and pepper on the meat inside. Leaving the shell on, place the lobster tail in the pan, cut side up. Cover. Steam cook for 8 minutes or until just cooked through (internal temp of about 140° F).
While the lobster cooks, combine melted butter, tarragon, chili, and salt. Drizzle over cooked lobster tails and serve.
PREP TIME: 5 MINS
COOK TIME: 10 MINS