Lobster and Truffles: A Decadent Feast for Two

This holiday season give yourselves the ultimate gourmet gift: stay in with your sweetheart, drink a bottle of champagne, and savor our winter feast. It’s as delicious as a restaurant meal, and a lot less expensive. The season comes but once a year so celebrate in style.

Blood Orange & Butter-Poached Lobster Tails
Serve the tails with Truffled Mashed Potatoes and a salad of peppery winter greens, lightly dressed with a lemon dressing.

2 lobster tails, frozen raw or pre-cooked
1/4 cup (or more) blood orange juice*
1/4 cup (or more) unsalted butter, cubed
1 to 2 tablespoons fresh tarragon, chopped
Salt

1. Defrost the frozen tails in cold water for about 10 minutes, depending on size. If using pre-cooked tails, bring them to room temperature and skip to step 3.

2. Fill a saucepan with enough water to come about halfway up the sides of the tails. Cover and bring to a boil. Place the defrosted tails in the water, cover, and steam just until they turn bright red, 2 to 5 minutes. They should still be translucent, not cooked through. Remove and let cool just enough to be handled. They need to be fairly hot so the shells remove easily. Pour remaining liquid from the saucepan into a measuring cup and set aside.