Lobsters with Tarragon Vermouth Sauce
Lobsters with Tarragon Vermouth Sauce is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Bring water and sea salt to a boil in an 8- to 10-quart pot.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring 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 butter and cool until just warm.
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.
Working from belly side, halve each lobster lengthwise with a sharp heavy knife or kitchen shears.
Serve lobsters with sauce.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
