Lobsters With Tarragon Vermouth Sauce
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
47
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tbsps
Fine Sea Salt2 cup
Unsalted Butter3 tbsps
Vermouth (dry)3 large
Egg Yolk1 tsp
Salt1 tsp
Black Pepper1 tsp
Lemon Juice (fresh)1.5 tsps
Tarragon (chopped fresh)Directions:
1
Cook lobsters: Bring water and sea salt to a boil in an 8- to 10-quart pot
2
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
3
Return water to a boil and cook remaining 2 lobsters in same manner
4
Bring water and sea salt to a boil in an 8- to 10-quart pot
5
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
6
Return water to a boil and cook remaining 2 lobsters in same manner
7
Make sauce while lobsters cook and drain: Melt butter and cool until just warm
8
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
9
Add melted butter in a slow stream, whisking, then whisk in salt and pepper
10
Cook sauce, whisking, until thickened and registers 160°F on an instant-read thermometer, about 5 minutes
11
Remove pan from heat and keep bowl in saucepan
12
Just before serving, stir in lemon juice and tarragon
13
Working from belly side, halve each lobster lengthwise with a sharp heavy knife or kitchen shears
14
Serve lobsters with sauce
15
Melt butter and cool until just warm
16
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
17
Add melted butter in a slow stream, whisking, then whisk in salt and pepper
18
Cook sauce, whisking, until thickened and registers 160°F on an instant-read thermometer, about 5 minutes
19
Remove pan from heat and keep bowl in saucepan
20
Just before serving, stir in lemon juice and tarragon
21
Working from belly side, halve each lobster lengthwise with a sharp heavy knife or kitchen shears
22
Serve lobsters with sauce