Baked Stuffed Lobster Tails

4 8-ounce lobster tails
6 tbsps unsalted butter, softened
1/3 cup fresh tarragon leaves, loosely packed
1 tbsp fresh lemon juice
2/3 cup bread crumbs
1 large shallot, minced
3 tbsps pine nuts, toasted
3 quarts water
3 tbsps salt
1 onion, cut into eighths
1 bay leaf
2 large potatoes, halved, crosswise
Salt and freshly ground pepper to taste

Blend together the butter, tarragon, lemon juice, bread crumbs, shallots and pine nuts in a food processor. Season to taste with salt and pepper. In a large pot, combine the water, salt, onion and bay leaf. Add the lobster tails and cook for 5 minutes. Cut a crosswise slit at each end of the underside of each lobster tail. Cut 2 lengthwise slits down the underside from one crosswise slit to the other to remove only a rectangular piece of the undersection of each lobster tail. Spread 1/4 of the stuffing down the tail. Arrange the lobsters in a baking dish and use the potato wedges, one up against each side of the tail, to keep the tail from rolling over. Bake at 450� for 15 minutes or until stuffing is crisp and browned. Discard the potatoes and serve immediately.

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