Lobster Tails with Tarragon Butter

• 1 North Atlantic Lobster Tail, split
• ½ c butter, melted
• 1 Tbs fresh tarragon, finely minced
• 1 Tbs fresh parsley, finely minced
• 1 tsp fresh chive, finely minced
• Zest from 1 lemon

In a small sauce pan, melt butter. Off the heat, add the fresh herbs and lemon zest and let the ingredients infuse in the butter like tea.

Using a pair of sharp kitchen shears, cut open along the top of the tail shell until you reach the flippers. Firmly squeeze the tail to reveal the flesh and using a butter knife or your fingers, gently pull the flesh away from the shell.

Baste generously with herb infused butter and roast in the air fryer at 400* for 8-10 minutes or until the meat has a little bounce and is no longer opaque. Baste with more herb infused butter and wedge of lemon for serving.

Recipe developed by Chef Anna Rossi