Lobster and Truffles: A Decadent Feast for Two

3. Using kitchen shears and your hands, carefully remove the shells, leaving the fans on the end.

4. To prepare the poaching liquid: measure the amount of reserved liquid from step 2. Note the volume and discard the reserved liquid. (If using pre-cooked tails, place them in the saucepan and pour in enough water to come halfway up the tails). Measure this water and discard.

5. Divide the amount of liquid you measured in step 4 in half; that is how much blood orange juice you will need. Pour the juice into the saucepan and heat over medium-low until it begins to steam. Add butter one cube at a time to the hot juice, whisking after each addition. When all the butter has been incorporated, add salt to taste and reduce heat to low.

6. Place the tails in the butter mixture and add chopped tarragon. Baste the tails with butter, cover, and cook over very low heat until just opaque, about 5 to 7 minutes. If using pre-cooked tails, just heat them through. Baste every minute or so. Serve immediately, drizzling a few tablespoons of poaching liquid on the plate.

*If you can’t find blood oranges or unsweetened blood orange juice, use freshly squeezed orange juice spiked with a couple teaspoons unsweetened pomegranate juice.