Ingredients

• 8 Tbsp unsalted butter, plus 3 Tbsp melted butter
• 1 medium onion, finely diced
• 2 tsp chopped tarragon leaves
• 2 Tbsp chopped Italian parsley
• 2 oz crumbled, cooked chorizo
• Kosher or sea salt
• freshly ground black pepper
• 1/4 lb crumbled, toasted cornbread
• 4 each hard shell lobster tails

Procedure

1. Melt 8 Tbsp butter in a saute pan over medium heat. Add onions, season with salt and pepper, and cook for 5 minutes or until soft but not browned. Stir in tarragon and parsley, cook for an additional minute. Remove from heat and cool.
2. With a cleaver or chef’s knife, split lobsters in half lengthwise. Remove and discard sac and intestine. Remove and reserve tomalley and roe, if present, and place in small bowl. Break into small pieces with a fork. Using the back of a knife, crack the center of each claw on one side only. Season lobsters with salt and pepper. Place lobster halves together on a baking sheet, cut side up,  to resemble a butterfly.
3. Mix the tomalley and roe into onion mixture. Gently fold in the cornbread and chorizo. Divide mixture between the lobster halves. Do not pack the stuffing tightly or it will affect the even baking of the lobster.
4. Brush exposed tail with remaining 3 Tbsp melted butter. Bake for 20-24 minutes at 375 degrees. Serve with drawn butter and lemon.