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French

Lobster Medallions with Tarragon Butter

Succulent lobster tail medallions bathed in fragrant tarragon compound butter

hot_biteMediumFrench
Prep25 minCook10 minTotal35 minServes24Temphot
✓ gluten-free✓ keto
⚠ Contains: 🦐 Shellfish, 🥛 Dairy
Recipe
Ingredients
  • 4lobster tails(6-8 oz each)
  • 8 tbspbutter(softened)
  • 2 tbspfresh tarragon(minced)
  • 1 tbspfresh lemon juice
  • 1 tsplemon zest
  • 1 clovegarlic(minced)
  • 0.5 tspkosher salt
  • 0.25 tspwhite pepper
  • 2 tbspolive oil
  • 24appetizer spoons or small plates
Make Ahead

Tarragon butter can be made up to 1 week ahead; refrigerate or freeze. Lobster must be cooked just before serving.

Instructions
  1. 1Make tarragon butter: mix softened butter with tarragon, lemon juice, zest, garlic, salt, and pepper
  2. 2Roll into log in plastic wrap and refrigerate until firm
  3. 3Using kitchen shears, cut down center of lobster shell
  4. 4Remove meat in one piece and slice into 1-inch medallions
  5. 5Heat olive oil in skillet over medium-high heat
  6. 6Sear medallions 1-2 minutes per side until just opaque
  7. 7Remove from heat
  8. 8Slice cold tarragon butter into rounds
  9. 9Place butter round on each hot medallion to melt
  10. 10Arrange on appetizer spoons or small plates
  11. 11Serve immediately
Notes
Pro Tips

Don't overcook lobster - it becomes rubbery quickly. The medallions should be just opaque in the center. Cold butter melting over hot lobster creates the sauce at the table. Chervil or chives can substitute for tarragon.

History & Origin

Lobster with drawn butter is a classic American preparation, but the French addition of tarragon creates a more sophisticated, aromatic dish. Tarragon's slight anise flavor is considered the perfect herb match for lobster and is a hallmark of French cuisine.

Cocktail Pairings
Pairs Well With
champagnewhite-winemartinifrench-75
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