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
Make it step by step
- Bring vermouth and water to low boil in steamer, add lobster tail in shell and steam for 20 minutes.
- 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.
- Strain and add butter. Whisk to incorporate and place to side.
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sheri Wetherell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.