Preparation Instructions:
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 1/4 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. Serves 4
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