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Baked Stuffed Lobster Tails

• 4 8-ounce lobster tails
• 6 tbs unsalted butter, softened
• 1/3 cup fresh tarragon leaves, loosely packed
• 1 tbs fresh lemon juice
• 2/3 cup bread crumbs
• 1 large shallot, minced
• 3 tbs pine nuts, toasted
• 3 qts water
• 3 tbs salt
• 1 onion, cut into eighths
• 1 bay leaf
• 2 large potatoes, halved, crosswise
• salt and pepper to taste

Blend together the butter, tarragon, lemon juice, bread crumbs, shallots and pine nuts in a food processor. Season with salt and pepper.

In a large pot, combine the water, salt, onion and bay leaf. Add the lobster tails and cook for 5 minutes.

Cut a crosswise slit at each end of the underside of each lobster tail. Cut 2 lengthwise slits down the underside from one crosswise slit to the other to remove only a rectangular piece of the undersection of each lobster tail.

Spread ¼ of the stuffing down the tail. Arrange the lobsters in a baking dish and use the potato wedges, one up against each side of the tail, to keep the tail from rolling over. Bake at 450° for 15 minutes or until stuffing is crisp and browned.

Discard the potatoes and serve immediately.

This baked stuffed lobster tails recipe serves 4.