Instructions: Bring vermouth and water to low boil in steamer, add lobster tail in shell and steam for 20 minutes. Remove lobster and wrap in damp cloth to retain heat, add shallots, tarragon and heavy cream to liquid and allow to simmer for 5 minutes, reducing liquid to 1/2 . Strain and add butter. Whisk to incorporate and place to side. Remove lobster meat from the shell and slice into 1/4 inch thick medallions. Place on medallions on warmed serving platter and drizzle sauce over and serve

NOTE: This is a thin sauce but may be thickened if desired.

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