Roasted Australian Lobster Tails
- 2 lbs Australian lobster tail
- 4 oz Butter
- 4 oz white vermouth
- 4 sprigs Tarragon
- 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
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