Lobster Tails With Lemon Butter
|Butter||4 Tablespoon, melted|
|Parsley||1 Tablespoon, chopped|
|Lemon juice||1 Tablespoon|
|Tarragon leaves||1⁄4 Teaspoon, crushed|
|Lobster tails||16 Ounce (frozen, thawed)|
In small dish, mix butter, parsley, lemon juice and tarragon.
Split lobster tails through top shell being careful not to cut through softer undershell.
Spread lobster tails so meat is on top.
In 2-quart oblong baking dish, arrange lobster tails; brush each with butter mixture.