Lobsters with Tarragon Vermouth Sauce

Ingredients

  • 1 ½ teaspoons chopped fresh tarragon
  • ½ teaspoon fresh lemon juice
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 3 large egg yolks
  • 1 tablespoon tarragon white-wine vinegar
  • 3 tablespoons dry vermouth
  • + 4 more ingredients
    • 1 stick (½ cup) unsalted butter
    • 4 (1 ¼- to 1 ½-lb) live lobsters
    • 3 tablespoons fine sea salt
    • 6 qt water

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 sam...

View full recipe at SpringPad

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