Lobster Tails with Tarragon Butter

Lobster Tails with Champagne Tarragon Butter

Lobster Tails with Champagne Tarragon Butter 
 

Just like the recipe for Oysters with Champagne Tarragon Butter, this is for those special occasions when you want to indulge!  Lobster tails are a great option for a seafood platter as they are all meat, less expensive (well a little anyway) and they cook in just a few minutes.  The other great thing to do with this recipe is cook the tails ahead of time, serve them chilled or in Seafood Crepes - delicious!

Lobster tails - as many as you can afford!
Juice and zest of half a lime
Juice and zest of half a lemon
½ cup Champagne or sparkling wine
A few sprigs of tarragon
3 tablespoons butter, softened
Pinch of salt

Pre-heat oven to 180°C

Line a baking tray with baking paper.  On a sheet of foil, lined with another layer of baking paper  place the lobster tails.  The baking paper is to stop the tails from sticking to the foil which is messy and annoying.  

Combine all the marinade ingredients in a small jar and shake well until the butter emulsifies with the Champagne.   
Spoon a generous amount (4-5 tablespoons) of the marinade onto each lobster tail and top with a few sprigs of tarragon.  Wrap the lobster tails tightly in the foil parcel making sure no foil is touching the shell of the lobster - it will stick. 

Leave to marinade for a few minutes then bake in a hot oven for no more than 10 minutes.  The lobster meat should be just cooked - not quite translucent, but shimmery and white.  Keep sealed in the foil parcels until serving to keep the moisture locked in.

Lobster tails can be served straight away or chilled down and served as part of a larger platter.   Add a little extra tarragon to the tails just before serving and maybe a crack of black pepper or a squeeze of lemon.