Lemon & tarragon butter sauce


I read a recent Boston Globe article explaining why lobster prices are the lowest I’ve seen in my lifetime. While this is bad news for lobstermen, it’s good news for consumers. For those of you with champagne tastes but a Miller Lite budget, now’s the time to get your fill of lobster before prices rise.

For a flavorful alternative to lobster with plain melted butter, serve with an herb-infused sauce instead. This recipe is inspired by a classic French sauce, and goes well not just with lobster but almost any fish. Tarragon is abundant in my garden this time of year, so I throw in handfuls of it without measuring. You can do the same, or follow the amounts in the recipe below.

Lemon tarragon butter sauce

Yield: serves 4

This is a classic French sauce to accompany seafood. It goes especially well with mild-flavored whitefish or shellfish such as crab or lobster. This recipe makes enough to serve 4, but you can easily adjust for more or less: for every tablespoon of butter, add 1/2 teaspoon lemon juice and about a half tablespoon of any chopped fresh herb.


  • 4 tablespoons butter
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped fresh tarragon (other good herbs to use are parsley, chives, or dill)
  • salt and pepper to taste


  1. In a small pan, melt the butter over low heat (about 2 minutes).
  2. When melted, stir in the lemon juice and tarragon. Heat for another 30 seconds.
  3. Turn off the heat and let rest for 1-2 minutes for the herbs to infuse with the butter.
  4. Season with salt and pepper to taste, then serve 1 tablespoon per portion of fish.

Posted in Sauces, Seafood

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