Roasted Lobster with Pea and Tarragon Butter

Instructions

1. 1

   Preheat your oven to 400°F. Pat the lobster tails dry and place them shell-side down on a baking sheet. Brush with 2 tablespoons of melted butter and season with salt and pepper.

   Tip: Dry lobster ensures better browning and prevents excess moisture during roasting.

2. 2

   Roast the lobster tails in the preheated oven for 18-22 minutes, until the meat is opaque and just cooked through. The shells will turn bright red when ready.

   Tip: Do not overcook or the meat will become tough and rubbery.

3. 3

   While the lobster roasts, heat 2 tablespoons of butter with the olive oil in a large skillet over medium heat. Add the minced shallots and garlic, sautéing for 2 minutes until fragrant.

   Tip: Keep the heat at medium to prevent the garlic from burning.

4. 4

   Pour in the white wine and let it reduce by half, about 2-3 minutes, scraping up any browned bits from the pan.

   Tip: This deglazing step builds deep flavor into your sauce.

5. 5

   Add the fresh peas to the skillet and cook for 3-4 minutes until tender. Stir in the heavy cream and remaining 2 tablespoons of butter.

   Tip: Frozen peas work well if fresh are unavailable and cook in about the same time.

6. 6

   Season the pea mixture with salt, pepper, lemon zest, and lemon juice. Remove from heat and fold in the chopped fresh tarragon.

   Tip: Add tarragon at the end to preserve its delicate, anise-like flavor.

7. 7

   Remove the roasted lobster tails from the oven and arrange on serving plates. Spoon the creamed peas and tarragon sauce around and over the lobster.

   Tip: For presentation, you can split the tails lengthwise and fan slightly if desired.

8. 8

   Serve immediately while the lobster and sauce are still warm, with crusty bread to soak up the remaining sauce.

   Tip: A crisp white wine like Sauvignon Blanc pairs beautifully with this dish.