What could be better than lobster…..poached in butter? NOTHING.
- 4 cooked lobsters 1 1/2 lbs. each
- 1/2 cup unsalted buttter
- 4 sprigs tarragon
- sea salt to taste
- grilled asparagus for 4
Remove the lobster from each shell.
Melt the butter in saute pan over medium heat. Add the tarragon and meat and toss to coat. Turn heat to low and warm the lobster, covered, turning pieces as needed for 3 minutes or until completely warmed through.
Spoon a little cauliflower puree on each plate, add some grilled asparagus and place the lobster meat on top. Sprinkle just a little sea salt over the top and add a spoonful of the tarragon butter over all.
Serve with a lovely chilled Chardonnay and life is so good. Yum!
1 head of cauliflower, cut into florets
pot of boiling water
Cook the califlower until tender. Place in a blender and puree. Add a pat of butter and a pinch of salt. Turn machine on for a couple of seconds. Easy.