LOBSTER, TARRAGON BUTTER & BAGUETTE TOASTS

Bring some classic grandeur to the festivities with this delicate and delicious showstopping starter

SERVES 6

1 thin baguette

3 lobster tails

Micro herbs, such as parsley or coriander, to serve Lemon wedges, to serve

FOR THE BUTTER

200g salted butter, at room temperature

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

1

To make the tarragon butter, put the butter, lemon zest and tarragon in a large bowl and stir vigorously until the ingredients are well combined. Spoon the mixture into 6 small dishes and chill in the fridge. 2 Cut the baguette into long, thin diagonal slices. Place under the grill until they’re lightly toasted on both sides. Set aside to cool. 3

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. 4

Remove the butter from the fridge 15 minutes before serving. Using a large sharp knife, cut the lobster tails in half lengthways and divide them between 6 plates. Scatter with micro herbs and season with salt and freshly ground black pepper. Serve with the tarragon butter, toasts and lemon wedges.