Lobsters with Tarragon Vermouth Sauce

Lobsters with Tarragon Vermouth Sauce
Photo by Anna Williams

Ingredients

  • ½ cup unsalted butter
  • 1 tablespoon tarragon white-wine vinegar
  • 4 1 1/4- to 1 1/2-lb live lobsters
  • 3 tablespoons dry vermouth
  • 1 ½ teaspoons fresh tarragon
  • 3 tablespoons fine sea salt
  • 6 quarts water
  • + 4 more ingredients
    • ¼ teaspoon black pepper
    • 3 large egg yolks
    • ½ teaspoon fresh lemon juice
    • ¼ teaspoon salt

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 butt...

View full recipe at Epicurious

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