• 8 ounces frozen uncooked Maine lobster tails, thawed
• 1/3 cup whole milk
• 2 teaspoons chopped fresh tarragon
• 1 pound russet potatoes, peeled, cut into 2" pieces
• 2 tablespoons unsalted butter
• salt and pepper

Cook the Maine lobster tails in large saucepan of boiling, salted water until just opaque in center, about 7 minutes. Using tongs, transfer Maine lobster to work surface and cool slightly (reserve water in pan). Remove Maine lobster meat from shell. Cut meat into (11) 2" pieces. Bring 1/3 cup milk to simmer in a medium saucepan. Add Maine lobster meat and tarragon; cover and set aside. Return reserved water in pan to boil. Add potatoes and boil until potatoes are tender, about 20 minutes. Drain potatoes; return to pan and mash. Add butter and Maine lobster mixture to mashed potatoes and stir until butter melts. Season potatoes to taste with salt and pepper.