4 lobster tails (6-8 ounce each), thawed if frozen
4 tablespoon melted unsalted butter
1 cup soft fresh bread crumbs
1 teaspoon dried tarragon
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Lemon wedges
Preheat the oven to 450 degrees. With scissors, remove the thin shell covering the underside of the tail by cutting along each side. In a small bowl, combine 2 tablespoons melted butter, bread crumbs, tarragon, salt and pepper. Spoon the bread crumb mixture over the lobster tails. Drizzle with the remaining butter. Place the lobster tails in a baking pan. Bake 20 minutes or until the lobster meat is opaque and the crumbs are brown. Serve with lemon wedges.
Serves 4.