These lush, miniature takes on classic New England lobster rolls are seasoned with tarragon and lemon. This is collaborative content from Food & Wine's team of experts, including staff ...

Cut the tail meat in half lengthwise ... 1 1/2 tablespoons parsley, and remaining tarragon, and taste for seasoning. Season the lobster meat with salt and pepper. Heat the remaining oil in ...

lemon 1 sprig fresh tarragon lobster claw cracked in shell Garnish glass with powder rim of celery salt and jalapeno plus lemon wedge, a sprig of tarragon and a lobster claw cracked in shell.

Popular choices are thyme, chives, tarragon and minced parsley. Continue cooking the lobster tails for about 5 minutes without flipping them again. The lobster tails are done when the meat is ...

Dress lobster. Remove the halved pieces and slice into five pieces. Leave to cool. Tarragon Lobster Bisque 400 ml lobster juice, 100 ml cream, 100 g cold butter cubes, 1 teaspoon fresh tarragon ...

Stir in the brown shrimp, parsley, tarragon and lemon zest. Divide the dressed pasta between 4 plates and carefully arrange the sliced lobster tail on top. Drizzle over the remaining reduced stock ...