4 (8 or 9 oz.) lobster tails
1/2 c. butter
Juice of 1 lemon
2 tbsp. tomato paste
1/2 c. dry white wine
1 clove garlic, minced
1 tsp. salt
1/4 tsp. dried basil
1/8 tsp. tarragon
1/4 c. brandy
1 tbsp. minced parsley

Place butter, lemon juice, tomato paste and dry wine in a large skillet. Rub and mash garlic and salt together and add to pot with herbs. Bring slowly to just under a boil. Place thawed lobster tails, cut side down in the sauce. Pour warmed brandy over tails and set a flame.

When flame dies, cover and simmer gently for 12 to 15 minutes. Serve with little cups of dipping sauce.

I grow my own fresh herbs.