Butter Poached Lobster Salad with Orange Pesto

1 6oz Lobster Tail

1/2 lb. Unsalted butter

1/4 Brandy or Cognac

1 orange (segmented)

2 Red Potatoes

4 Leaves butterhead lettuce

1/2 cup Artichoke hearts (quartered)

1 Tomato (quartered)

1 tsp Salt

1 tsp Black Pepper

Heat the butter with brandy or cognac over a low temperature flame. Add 1 Tsp salt to butter mixture and slice the lobster tail into medallions and place in butter mixture allowing them to slow poach for 5-6 minutes.  Remove pan from heat and allow lobster to rest in sauce for 2-3 minutes then remove and arrange on plate for service.  Sprinkle parsley over the top of the poached lobster tail for garnish.  Toss the rest of ingredients with orange pesto dressing and arrange on plate then serve.