Tarragon Lobster Medallions
Ingredients
1 pound Lobster tail
1 cup dry vermouth
3 cups water
1/4 cup chopped shallots
1 cup heavy cream
2 teaspoons dry tarragon
1 stick butter, cut into pieces
Preparation
1
Bring vermouth and water to low boil in steamer, add lobster tail in shell and steam for 20 minutes.
2
Remove lobster and wrap in damp cloth to retain heat, add shallots, tarragon and heavy cream to liquid and allow to simmer for 5 minutes, reducing liquid to 1/2 .
3
Strain and add butter. Whisk to incorporate and place to side.
4
Remove lobster meat from the shell and slice into 1/4 inch thick medallions. Place on medallions on warmed serving platter and drizzle sauce over and serve.
Tools
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About
This is a thin sauce but may be thickened if desired.
Yield:
2.0 servings
Added:
Friday, February 12, 2010 - 6:09pm
