Tarragon Lobster Tails Recipe
Succulent 8 oz lobster tails paired with a delicate tarragon cream sauce, accompanied by grilled asparagus, spicy burghul pilav, and a sprinkle of pomegranate seeds.
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Ingredients
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Lobster Tails and Sauce
Method
Preparation
- 1
Prepare the Lobster Tails
Preheat your grill to medium-high heat. Using kitchen scissors, carefully cut the top of the lobster shells lengthwise to expose the meat. Remove any spongy tissue and rinse the tails under cold water. Pat dry and season with salt and black pepper.
- 2
- 3
Make the Tarragon Cream Sauce
In a saucepan over medium heat, melt the remaining butter. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the chopped tarragon, lemon juice, salt, and black pepper. Cook for an additional 3-4 minutes until the sauce thickens slightly.
- 4
Serve
Remove the lobster tails from the grill and plate them. Drizzle the tarragon cream sauce over the tails and garnish with a sprinkle of pomegranate seeds. Serve alongside grilled asparagus and spicy burghul pilav.
