• Wednesday, November 25, 2020

Lobster with Butter

Lobster Tails with Tarragon Butter
February 4, 2014

1 cup white wine
1 quart fish stock
1 quart water
1 lemon, quartered
2 (16 oz) lobster tails
3 tbsp unsalted butter
1/4 cup shallots, minced
1 garlic clove, minced
2 tbsp tarragon, chopped fine
2 tbsp chives, chopped fine
Kosher salt and black pepper, to taste


Nothing says special occasion better than lobster. And a blue box from Tiffany’s. If jewelry isn’t in the picture (or even if it is), pair the dish with a few glasses of Chenin Blanc or Viognier.

Yield: 2 servings

Add white wine, stock, water and lemon to a saucepan on high heat. When the liquid is boiling, add the lobster. Cook for 5 minutes, then remove lobsters and set aside, reserving cooking liquid. When lobsters are cool enough to handle, separate the meat from the shell. Cut into bite-sized pieces.

Add butter to a sauté pan on medium heat. When it has melted, add shallots. Sauté 3 minutes, then add garlic. Cook another minute. Add 1/4 cup reserved cooking liquid. Add lobster, tarragon and chives, and cook until lobster is warm.

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