re: So I have a bunch of live lobsters coming, what should I do? Pics bottom of pg 2

This Is It . I don't use the tarragon...I use a Cajun spice to taste...awe who am I foolin'...I use Tony's until the salt is right. I also saute some chopped shrimp and add that to the crab and lobster meat...this is a good recipe. And, you can make them in advance and just pop them in the oven shortly before serving time.