Easy Butter-Poached Lobster

Lay thawed lobster in a single layer on several paper towels. Take more paper towels and gently press down on lobster to dry and remove excess natural juices.

In a small sauce pot melt ghee or butter on medium-low heat. Once melted add tarragon.

Let the tarragon steep for 3-4 minutes. Make sure the butter never boils.

In two rounds, place dried lobster into poaching butter. Poach for 5-7 minutes until opaque.

Once all poached, rough chop lobster and toss with a drizzle of the tarragon butter and a squeeze of lemon juice and lemon zest. Serve on a brioche roll, a salad, or toss with some pasta.