1½ tarragon leaves, no stem
1½ oz parsley, no stem
1 oz garlic, peeled
1 cup lobster oil
1½ oz parmesan cheese, grated
1 tbsp crushed black pepper
1 tsp salt

• mix garlic, salt & lobster oil in a blender on medium speed
• slowly add tarragon & parsley and purée
• add parmesan
• refrigerate for 10 days