Tarragon Lobster Tails

Tarragon Lobster Tails
  • 4 servings
  • 0:30 Preparation
  • 0:15 Cooking
  • 0:45 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    salted butter

  • 3


  • 1/4 cup
    (60 mL)

    dry white wine

  • 1 cup
    (250 mL)

    fish stock

  • 12

    small lobster tails, cooked

  • 2 Tbsp.
    (30 mL)

    fresh chopped tarragon

  • 2 tsp.
    (10 mL)


  • Salt and pepper to taste


In a large frying pan, melt butter and brown shallots 2 minutes.

Add wine and fish stock; bring to a boil. Reduce heat and add the lobster and tarragon. Heat 3 minutes.

Remove lobster tails; keep hot.

Dilute cornstarch in an equal amount of water; add to the stock, whisking constantly 1 minute.

Put 3 lobster tails on each plate and cover with tarragon sauce.

Source: Metro

Wine and meal pairing

Aromatic and mellow

Aromatic and mellow
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.

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© Société des alcools du Québec, 2007