Ingredients
Scale
- 4 lobster tails (about 6 ounces each)
- 4 ears of fresh corn, husked
- 4 tablespoons unsalted butter
- 2 tablespoons fresh tarragon, chopped
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Water, for poaching
Instructions
- Fill a large pot with water and bring it to a boil. Add a generous pinch of salt.
- Once boiling, carefully add the lobster tails and cook for about 5-7 minutes, until the shells turn bright red and the meat is opaque.
- Remove the lobster tails and set aside to cool slightly.
- In the same pot, add the husked corn and cook for 5-7 minutes until tender.
- Remove the corn and let it cool before cutting the kernels off the cob.
- In a small saucepan, melt the butter over low heat. Stir in the chopped tarragon and lemon juice. Season with salt and pepper to taste. Keep warm.
- Once the lobster is cool enough to handle, cut the tails in half lengthwise.
- Arrange the lobster halves and corn kernels on a serving platter. Drizzle the tarragon butter over the top and serve immediately.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the tarragon butter.
- You can also substitute the lobster with shrimp for a different seafood experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Poaching
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 0mg
- Fat: 20g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 0mg