Herbs of your choice: tarragon, dill, parsley, cilantro, basil or a mixture of all
Preparation
In a skillet melt the butter on low heat.
Once melted add the tails flesh side down and cook on low heat spooning butter over the shell once in a while for about 10-15 minutes
Turn the tail on shell side and continue basting. The tails are ready when the shells are bright red and the lobster meat is firm and opaque.
Serve directly from the pan with lemon wedges, herbs and crusty bread
Note: You can also take the tails out of the shells. Turn the heat to medium high and deglaze the pan with 1 cup of wine, heavy cream or stock to create a thick sauce, return the tail to the pan and serve.
