Bring a medium pot of water to a boil over high heat. Carefully arrange roe in the bottom of a large, wide bowl. Pour boiling water down inside edge of the bowl, avoiding roe as you pour. Roe will turn gray, pairs may separate, and eggs will ?bloom? where are tears in the sac. After 15 seconds, transfer roe with a slotted spatula to paper towels and pat dry. Carefully separate any pairs still attached to each other and discard connective membrane. Melt butter in a large heavy-bottomed skillet set over medium-high heat. Add roe and fry, turning once (and reducing heat to medium if roe begins to burn), until roe is browned on the outside and still pink in the center, about 3 minutes per side. Roe will ?spit? as it cooks. Add capers and lemons to taste over roe while gently shaking skillet over heat. Then remove skillet from heat. Generously season roe with salt and garnish with chopped parsley, tarragon and crumbled bacon. Serve roe with some of the blackened butter sauce from the skillet spooned over the top.;
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