Lobsters with Tarragon Vermouth Sauce

Ingredients

• •6 quart water
• •3 tablespoons fine sea salt
• •4 whole live lobsters
• •½ cup unsalted butter
• •3 tablespoons dry vermouth
• •1 tablespoon tarragon white-wine vinegar
• •3 large egg yolks
• •¼ teaspoon salt
• •¼ teaspoon black pepper
• •½ teaspoon fresh lemon juice
• •1½ teaspoons fresh tarragon

Cooking Instructions

1. 1.

   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.

   20 min

2. 2.

   Melt butter and cool until just warm.

   5 min

3. 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.

   10 min

4. 4.

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

   5 min