Lemon Tarragon Butter Recipes

HOT LOBSTER ROLL WITH LEMON-TARRAGON BUTTER

Steps:

• To par-cook the lobsters: Bring a large pot of salted water to a boil. Add the lobsters and cook about 7 minutes; they will be about three-quarters done. Drain well and let cool. Cut in half lengthwise.
• Heat a charcoal or gas grill to high for direct grilling. Brush the cut-side of the lobsters with some oil and sprinkle with salt and pepper. Grill, cut-side down, until slightly charred. Flip and continue grilling until lightly charred and heated through. Remove the lobsters from the grill and let cool slightly.
• Brush the insides of the hot dog buns with some oil and sprinkle with salt and pepper. Grill until just toasty.
• Remove the tail and claw meat from the lobsters. You can cut them, but just enough to give you about 2 very large pieces per bun. Drop them into the Lemon-Tarragon Clarified Butter and give them a good soaking. Spoon the lobster into the toasted buns and serve immediately.
• Melt the butter slowly in a medium saucepan over low heat. Let it sit for a bit to separate. Skim off the foam that rises to the top, and gently pour into a bowl, leaving behind the milk solids, which have settled to the bottom of the pan.
• Put the clarified butter in a large saute pan over low heat. Add the lemon zest, lemon juice and tarragon, and season with salt, pepper and cayenne if desired.

LEMON-HERB COMPOUND BUTTER

Steps:

• In a small bowl, add the butter, mint, parsley, tarragon, chile flakes, lemon zest, garlic and black pepper to taste and mash it up with a fork. Transfer to a ramekin.

FLOUNDER WITH BROWN BUTTER, LEMON AND TARRAGON

Steps:

• Put flour in a low bowl or pie plate and stir in a generous amount of salt and pepper and a pinch of cayenne.
• Place a large cast-iron skillet over medium-high heat. Add olive oil and tilt pan to coat bottom.
• Season the fillets lightly with salt and pepper. Dip each fillet quickly into flour mixture, shaking off excess flour.
• Lay fillets in skillet in one layer. Cook for about 2 minutes per side, until golden. Transfer cooked fish to a warm platter.
• Leave the heat at medium-high and add cold butter. Let butter sizzle until foamy and brown, but do not let it burn. Add lemon juice, parsley and chopped tarragon and swirl to incorporate.
• Spoon butter sauce over fish. Garnish with a few tarragon leaves and serve immediately with lemon wedges.

LEMON SOLE WITH CRAB & TARRAGON BUTTER SAUCE

Steps:

• Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with the tarragon, crabmeat and zest, and season. Make a few deep slashes across the fillets on both sides of the sole, then place the fish, dark-skin up, in a large roasting tin. Season, then stuff the crab butter into the cuts, spreading any remaining butter on top. Lay a few lemon slices over the fish, then pour over the wine.
• Bake for 15-20 mins, depending on the size of the fish - the flesh should flake away easily from the bone when gently pushed with a knife.
• Carefully remove the fish from the tin, place on a warm plate or platter and cover with foil while you make the sauce. Set the tin over a low heat, add 2 tbsp water and bring to the boil. Let the sauce bubble for a few mins, then stir in the capers and cream. Pour the sauce over the fish and serve with steamed potatoes and a green salad.

SKILLET FISH WITH LEMON TARRAGON "BUTTER"

Steps:

• 1. Combine butter, 2 teaspoons lemon juice, lemon peel, tarragon, mustard and salt in a small bowl. Stir until well blended and set aside. ( double this if using more than 3 pieces or more of fish)
• 2. Coat a nonstick skillet with cooking spray, heat over medium heat.
• 3. Drizle fish fillets with remaining 2 teaspoons lemon juice, sprinkle one side of each fillet with paprika.Place fillets in skillet, paprika side down, cook 3 minutes. Gently turn and cook 3 minutes longer or until fish begins to flake when tested with a fork. Place fillets on serving palte top with butter mixture.

FISH FILLETS WITH LEMON TARRAGON BUTTER

Steps:

• Salt and pepper tops of fish.
• Melt 1 tablespoon butter in a skillet.
• Add fish, top side down and cook over high heat until brown on the bottom, 3 to 5 minutes.
• Turn and cook until fish flakes, about 3 minutes. Timing depends on thickness of the fish.
• Remove to a platter.
• Over low heat, add remaining 2 tablespoons butter to skillet.
• Stir in lemon juice and tarragon.
• Spoon over fish.

LEMON-TARRAGON CREAM SAUCE

Steps:

• In a saucepan over medium heat, saute garlic in butter until the garlic begins to brown.
• Add the Riesling.
• Mix, add the cream, and, lowering the heat, reduce the sauce for 10 minutes.
• Add the lemon and tarragon and cook for 5 minutes more.
• Add salt and pepper to taste.
• Serve over fettucine.

LEMON TARRAGON ROAST CORNISH HENS

Steps:

• Preheat oven to 450°F.
• Rinse hens and pat dry, then arrange, skin sides up, in a large shallow baking pan (1 inch deep). Stir together butter, shallot, zest, tarragon, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
• Loosen skin from meat all over hens (including thighs and legs) with your fingers, being careful not to tear skin. Rub half of butter under skin and remaining half on top. Sprinkle hens with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast hens in middle of oven until cooked through and skin is golden brown, 25 to 30 minutes.

ROAST CHICKEN WITH LEMON AND TARRAGON BUTTER

Steps:

• Preheat oven to 500°F.
• Stir together butter, zest, tarragon, salt, and pepper.
• Pat chicken dry and arrange, skin sides up, in a shallow roasting pan (1 inch deep). Loosen skin on chicken by gently working your fingers between skin and meat, keeping skin attached on 1 side and being careful not to tear skin. Rub butter mixture evenly under skin of each piece of chicken, then rub top of chicken with butter remaining on your hands. Season with salt and pepper.
• Bake chicken in middle of oven until an instant-read thermometer inserted 2 inches into fleshy part of chicken (do not touch bone) registers 170°F, about 30 minutes.