Lobsters with Tarragon Vermouth Sauce
Succulent lobsters served with an elegant tarragon-infused vermouth sauce. The lobsters are perfectly cooked and paired with a rich, buttery sauce featuring fresh tarragon, dry vermouth, and egg yolks.
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.
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.
Melt butter and cool until just warm.
5 min
- 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.
Working from belly side, halve each lobster lengthwise with a sharp heavy knife or kitchen shears. Serve lobsters with sauce.
5 min