lobster, tarragon butter and toast

serves 6

1 thin baguette

3 lobster tails Lemon wedges, to serve Micro herbs, such as parsley or coriander (optional)

for the tarragon butter

200g salted butter, at room temperature

Finely grated zest of 1 lemon Large handful of tarragon, leaves stripped and chopped

To make the tarragon butter, place the butter, lemon zest and the chopped tarragon in a large bowl. Stir vigorously so the ingredients are well combined, then spoon the mixture into six small dishes and chill in the fridge.

Cut the baguette into long, thin, diagonal slices. Place the slices under the grill and cook until they are lightly toasted on both sides. Set aside to cool.

Bring a large pan of salted water to the boil. Add the lobster tails and simmer for 4 minutes. Lift the tails out of the water and set aside to cool, then keep chilled until needed.

Remove the butter dishes from the fridge 15 minutes before serving the starter. Then, using a large sharp knife, cut the lobster tails in half lengthways. Divide the tails between six plates and serve with the butter, baguette toasts, lemon wedges and a light scattering of micro herbs. Season with salt and freshly ground black pepper to taste.

Bring some classic grandeur to the festivities with this delicate and delicious showstopper.