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LivingFood and DrinkBaked Lobster Tails with Tarragon Cream Sauce

Baked Lobster Tails with Tarragon Cream Sauce

by Susan Hanna

I recently attended a cooking class, where the instructor made these delicious lobster tails, topped with a tarragon cream sauce. I couldn’t wait to try them at home and was very happy with the results. Frozen lobster tails are on the small side, so plan on two per person.

Avoiding Additives and Preservatives

Look for flash frozen lobster tails with no preservatives added. Be sure to use fresh tarragon, butter that has no colour and cream with no additives. I used a white wine from Frogpond Farm with a sulfite level below 10 parts per million. For more recipes using all-natural ingredients, visit Eye For A Recipe.


  • Four frozen lobster tails, thawed
  • 2 tbsp (30 ml) fresh tarragon, chopped
  • 1 small shallot, peeled and sliced
  • 1 clove garlic, minced
  • ½ cup (125 ml) dry white wine
  • 1 tbsp olive oil
  • 1 tsp unsalted butter
  • ½ cup (125 ml) whipping cream (35%)
  • Salt and pepper to taste


  1.  Preheat oven to 450 F (232 C).
  2. Place tip of blade of a large, sharp knife in the middle of a lobster tail. Bring the knife down, cutting the lobster shell. Loosen the meat from the shell without removing it. The tail and the shell should stay connected. Repeat with remaining lobster tails.
  3. Melt butter in frying pan over medium heat; do not let the butter brown. Place the lobster tails in the plan, cut side down, and sear them for about a minute. Remove from pan and place tails, cut side up, on foil-lined baking sheet and drizzle with olive oil, tarragon, salt and pepper. Bake in preheated oven for about 10 minutes.
  4. Meanwhile, in the same frying pan, sauté shallot until transparent (add more butter or oil if required). Add garlic and sauté for about 15 seconds. Add white wine and simmer until wine evaporates. Add cream, tarragon and season to taste with salt and pepper. Keep sauce warm.
  5. Place two lobster tails on each dinner plate and top with sauce. Serves 2.




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