SAN FRANCISCO (KCBS)— Chef Peter Chastain from Prima Restaurant in Walnut Creek agreed to share his lobster with tarragon sauce recipe with us. It’s delicious and it dates back to the renaissance in Sienna, Italy.
It can be used for fish, meat or poultry. It can even be used as an element in other sauces. In the past, a wood spoon with ridges called a ‘frullino’ was used to stir this sauce to its texture. Today a mortar and pestle or a blender is used.
When it came to the table at his restaurant, I took my first taste. It had an elegant, pale color and I thought I had an avocado sauce on my palate. It certainly had a lush richness similar to that of an avocado. That was because there was olive oil really worked into the tarragon leaves.