Preparation Time: 30 mins
Cooking Time: 15 mins
- 1 bunch asparagus
- 1/2 lemon, zested, juiced
- 1 tbsp. olive oil
- 2 lobster tails
- micro herbs, to garnish
- 1/2 eschalot, finely chopped
- 2 tsp. champagne vinegar or white wine vinegar
- 2 tsp. Dijon mustard
- 1 tsp. lemon juice
- 80 ml (1/3 cup) extra virgin olive oil
- 1 tbsp. finely chopped tarragon
- 100 g butter, melted
- 2 tbsp. finely chopped tarragon
- 1 eschalot, finely chopped
- 2 garlic cloves, crushed
- 60 ml (1/4 cup) dry white vermouth
- 11/2 tbsp. lemon juice
- 3 tsp. Dijon mustard
- 1/2 tsp. honey
- 1 tsp. white wine vinegar
- To make tarragon sauce, process all ingredients in a food processor for 2 minutes or until a smooth sauce forms.
- Cook asparagus in a large saucepan of boiling salted water for 1 minute or until just tender but still crisp. Drain and rinse under cold water to cool. Drain. Toss with lemon zest and juice and oil. Season.
- Cook lobster tails in a large saucepan of boiling salted water for 5 minutes or until shells turn orange. Remove and transfer to an ice bath.
- Once cooled, cut lobsters in half length ways and loosen flesh from shells.
- To make butter, whisk all ingredients together in a bowl to combine.
- Generously baste lobster flesh all over with butter mixture, then place flesh back in shells.
- Preheat a chargrill pan over high heat. Add lobsters, flesh-side down, and cook for 2 minutes or until lightly charred. Turn and cook, constantly basting with butter, for a further 1 minute or until just cooked through.
- Divide lobsters and asparagus among serving plates and serve with sauce to the side.
Posted by Aussie Meat and for this fabulous recipe, we thank My Kitchen Rules for the recipe link is https://mkr.7plus.com.au/alex-emilys-lobster-tail-with-tarragon-vermouth-butter