Roasted Jumbo Lobster Tails
YIELD: serves two
INGREDIENTS:2 lb Jumbo lobster tail
4 oz Butter
4 oz white vermouth
4 sprigs Tarragon
METHOD:
Preheat an oven to 450 F. Split lobster tail in half and season with
salt. Place lobster tail in hot sauté pan and deglaze with vermouth. Add
tarragon and cook for 20 minutes, basting as you cook .
Recipe provided by Canlis Restaurant's chef Jason Franey
on October 31, 2012