This Is the summer dish with avocado and lobster with orange. The lobster is butter, poached, and the butter is used in the sauce. The background notes are tarragon flat leaf parsley and the bite of red onion. The avocado brings a creamy texture to the dish against the crunchy radishes. I hope you like it.

2 lobster tails 10 ounces meat
2 sticks butter
1 teaspoon Old Bay Seasoning 
2 avocados in slices
1/2 cup red onion in thin slices
1/2 cup cilantro/flat leaf parsley chopped
1/2 cup radish cut in match sticks 
4 stalks tarragon diced
Juice of 4 limes
1 teaspoon horseradish
1 tablespoon Worcestershire
1 teaspoon hot sauce
1/4 lobster butter
Salt and pepper
1 cup orange supremes

In a two quart saucepan on medium heat add butter, Old Bay and lobster tails. Cook for 13-16 minutes until shells turn bright red.

Remove the tails and let cool.

Remove stems from parsley.

In a bowl add parsley, radish, tarragon and orange supreme.

Mix 1/4 lobster butter with horseradish, Worcestershire and lime juice and mix.

Cut lobster in bite size pieces.

Dress salad with butter sauce.

Top with lobster.

Serve over toasted baguette slices.