Lobsters with Tarragon Vermouth Sauce

Ingredients for Lobsters with Tarragon Vermouth Sauce

• 6 qt water

• 3 tablespoons fine sea salt

• 4 (1 1/4- to 1 1/2-lb) live lobsters

• 1 stick (110g ) unsalted butter

• 45ml dry vermouth

• 1 tablespoon tarragon white-wine vinegar

• 3 large egg yolks

• 1/4 teaspoons salt

• 1/4 teaspoons black pepper

• 1/2 teaspoons fresh lemon juice

• 1 1/2 teaspoons chopped fresh tarragon

How to make Lobsters with Tarragon Vermouth Sauce

Bring water and sea salt to a boil in an 8- to 10-quart pot. Plunge 2 lobsters headfirst into water and cook, covered, over high heat 7 minutes from time lobsters enter water, then transfer with tongs to sink to drain. Return water to a boil and cook remaining 2 lobsters in same manner.

Melt butter and cool until just warm.

Whisk together vermouth, vinegar, and yolks in a metal bowl, then set bowl over a small saucepan of boiling water and heat mixture, whisking, until warm. Add melted butter in a slow stream, whisking, then whisk in salt and pepper. Cook sauce, whisking, until thickened and registers 71°C on an instant-read thermometer, about 5 minutes. Remove pan from heat and keep bowl in saucepan. Just before serving, stir in lemon juice and tarragon.

Working from belly side, halve each lobster lengthwise with a sharp heavy knife or kitchen shears. Serve lobsters with sauce.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.