Step 1

Preheat oven to 400°. Sprinkle steaks with ¼ teaspoon salt and pepper. In large oven-safe skillet, heat 1 tablespoon butter over medium-high heat; add steaks and sear 1 minute on each side or until outside is browned. Transfer skillet to oven; roast 10 minutes or until internal temperature reaches 135° for medium-rare. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)

Step 2

With scissors, cut tail underside of shells lengthwise down center; with fingers, spread apart slightly to expose the meat and place, cut side up, on rimmed baking pan. Top tails with 1 tablespoon butter; roast 10 minutes or until meat turns opaque throughout and internal temperature reaches 145°.

Step 3

In large skillet, heat 1 tablespoon butter over medium-high heat. Add shallot; cook 2 minutes or until tender, stirring occasionally. Add cognac; cook 1 minute or until liquid is reduced by half, stirring frequently. Add cream; cook 1 minute or until thickened, stirring frequently. Remove from heat; stir in lemon juice, tarragon, remaining ¼ teaspoon salt and 1 tablespoon butter. Makes about ½ cup.

Step 4

Serve steaks topped with cognac cream along with lobster tails.