Lobsters with Tarragon Vermouth Sauce |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
6 qt water |
3 tablespoons fine sea salt |
4 (1 1/4- to 1 1/2-lb) live lobsters |
1 stick (1/2 cup) unsalted butter |
3 tablespoons dry vermouth |
1 tablespoon tarragon white-wine vinegar |
3 large egg yolks |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/2 teaspoon fresh lemon juice |
1 1/2 teaspoons chopped fresh tarragon |
Directions:
1. Cook lobsters: 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.
2. Make sauce while lobsters cook and drain: Melt butter and cool until just warm.
3. 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 160°F 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.
4. Working from belly side, halve each lobster lengthwise with a sharp heavy knife or kitchen shears. Serve lobsters with sauce.
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