LEMON TARRAGON COMPOUND BUTTER

Tarragon is an underrated herb. It can be strong and overpowering, but when used correctly it can transform a recipe. The bright and subtle sweetness of this compound butter pairs beautifully with delicate lobster meat. It can also be used for chicken or simply smeared on a crusty piece of bread.

1 cup (250 mL) unsalted butter, softened ½ cup (125 mL) roughly chopped parsley ⅓ cup (80 mL) tarragon leaves

Zest of 1 lemon

½ tsp (2 mL) salt

½ tsp (2 mL) freshly cracked pepper

1 Pulse all the ingredients together in a food processor until a smooth green butter forms.

Makes about 1 cup (250 mL)