Boiled Lobsters with Tarragon Butter

1. 1

   Fill a 6-quart pot three fourths full with salted water and bring to a boil.

2. 2

   Plunge lobsters headfirst into water and boil, covered, 7 to 8 minutes.

3. 3

   Transfer lobsters with tongs to a colander and drain head down to remove excess liquid.

4. 4

   Finely chop shallot.

5. 5

   In a small saucepan melt butter with shallot, tarragon, vinegar, and salt and pepper to taste.

6. 6

   Arrange lobsters on a platter and using kitchen shears remove thin, hard membrane from underside of each tail by cutting just inside outer edge of shell.

7. 7

   Spoon some tarragon butter over each lobster tail and serve remainder on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.