INGREDIENTS

4 7-8 oz. lobster tails

8 tbsp butter

1 tbsp heavy cream

1 tbsp freshly squeezed lemon juice

2 tsp grated lemon peel

1 tsp dried tarragon

INSTRUCTIONS 

In a mixing bowl, combine butter, heavy cream, lemon juice, lemon peel and tarragon.

Whip until fluffy. Cover and refrigerate if preparing ahead, and bring to room temperature when ready to use.

Prepare lobster tails by cutting the upper shell through to the tail. Press shell halves apart.

Lightly brush with lemon butter.

Broil 4 to 5 inches from the heat source for approximately 7 to 9 minutes. Lobster should be opaque and shells crimson in color. Serve topped with remaining lemon butter.

Serves 4.