Lay thawed lobster in a single layer on several paper towels. Take more paper towels and gently press down on lobster to dry and remove excess natural juices.
In a small sauce pot melt ghee or butter on medium-low heat. Once melted add tarragon.
Let the tarragon steep for 3-4 minutes. Make sure the butter never boils.
In two rounds, place dried lobster into poaching butter. Poach for 5-7 minutes until opaque.
Once all poached, rough chop lobster and toss with a drizzle of the tarragon butter and a squeeze of lemon juice and lemon zest. Serve on a brioche roll, a salad, or toss with some pasta.