Pastis creme puts lobster in a new light

The Pastis, with a flavor similar to tarragon and licorice, makes a perfect cooking partner — especially with shellfish and green vegetables.

The result was so light and delicious that I made it again and again, and it is now my official summer recipe for grilled lobster.

The easiest way to cut the cartilage out is to use sharp kitchen scissors and cut both the sides and at the end of the tail to remove the rectangular-shaped piece of cartilage.

If you want to prevent the lobster tails from curling up, insert a metal skewer through the tail and grill.

Remove from grill and garnish with a tablespoon of creme fraiche, top with fresh tarragon and serve at once.

Nutrition information per serving: 274 calories; 93 calories from fat; 10 g fat (4 g saturated; 0 g trans fats); 155 mg cholesterol; 421 mg sodium; 8 g carbohydrate; 0 g fiber; 7 g sugar; 26 g protein.

Homemade not only tastes better than store bought, but it is less expensive and a fun at-home edible science experiment.

In this recipe, creme fraiche is lighter than butter and pairs perfectly with the Pastis to flavor the grilled lobster.

Pour heavy whipping cream in a clean glass jar with a lid.