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Lobster with vegetables and tarragon oil

Australian Gourmet Traveller fast recipe for lobster with vegetables and tarragon oil
Lobster with vegetables and tarragon oil

Lobster with vegetables and tarragon oil

William Meppem

Ingredients

Tarragon oil

Method

Main

1.Place lobster tails in a large saucepan of boiling salted water and cook for 8 minutes or until just cooked through. Remove lobster and, using a sharp knife, halve lengthways, then remove flesh.
2.For tarragon oil, process tarragon leaves and 2 tbsp olive oil in a small food processor until smooth, then, with motor running, slowly add olive oil in a thin stream, season to taste with sea salt, then strain through a fine sieve and reserve oil.
3.Heat olive oil in a large frying pan, add onion, garlic and fennel seeds and cook over medium heat, stirring continuously, for 2 minutes or until just soft. Add carrots and cook for 4 minutes, then add celery and green beans and cook for 2 minutes or until beans are bright green. Add cannellini beans and tarragon and stir until warmed through, season to taste with sea salt and freshly ground black pepper. To serve, spoon vegetables onto plates, top with lobster and drizzle with tarragon oil.

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