In a medium saucepan, cook butter and orange zest over medium-low heat for 5 minutes or until melted. Skim milk solids off the top of butter with a spoon, discarding solids. Slowly pour remaining butter into a bowl, leaving solids in pan; discard solids.
Stir tarragon into clarified butter.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/shore-is-good-shrimp-boil-recipe/