Tarragon Lobster Medallions
By: Sheri Wetherell
Published: Friday, February 12, 2010 - 6:09pm

Ingredients




1 pound Lobster tail  
1 cup dry vermouth
3 cups water
1/4 cup chopped shallots
1 cup heavy cream
2 teaspoons dry tarragon
1 stick butter, cut into pieces

Preparation

1 Bring vermouth and water to low boil in steamer, add lobster tail in shell and steam for 20 minutes.  2 Remove lobster and wrap in damp cloth to retain heat, add shallots, tarragon and heavy cream to liquid and allow to simmer for 5 minutes, reducing liquid to 1/2 .  3 Strain and add butter. Whisk to incorporate and place to side.  4 Remove lobster meat from the shell and slice into 1/4 inch thick medallions. Place on medallions on warmed serving platter and drizzle sauce over and serve.

About


This is a thin sauce but may be thickened if desired.