Lobster thermidor

2 Tristan spiny lobster tails
1 Jar Rockfish Thermidor butter
2 tablespoons of cooking oil (to fry the lobster tails) 
A handful of fresh tarragon 1 tablespoon of finely grated parmesan

Preheat your oven to 200℃ Fan, 220℃.  Take a few spoonfuls of the thermidor butter out of the jar and place in a bowl to warm and soften. 

Lay the lobster tails on their belly and using a sharp knife split the tail down the middle, do this to each one. Heat a frying pan and add two tablespoons of oil. When the oil is hot, season the flesh side of the lobster tails with salt and fry them meat side down gently until golden. Then turn the tails over and cook gently on the shell side for a couple of minutes. 

Take off the heat and put the tails into an ovenproof dish with the meat side up. Put in the preheated oven for 3 minutes and then remove. Spread the softened thermidor butter liberally over the flesh of the lobster. The butter has fresh parmesan cheese in it, so do not worry if you cannot spread it very smoothly, just make sure you have covered the lobster meat well.  Put the dish back in the oven for a minute to let the butter melt. 

Serve from the roasting dish or plate up individually. Sprinkle with chopped tarragon and finely grate the parmesan over the top. Garnish with a wedge of lemon and serve with a side salad.