Lindy'S Drunken Lobster

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   Put at least 7 liters of white wine into a large pot. Add the lobsters before turning on the heat and leave for 10 minutes. Float tarragon on top of the wine. Turn heat to high and allow the lobsters to slowly heat until simmering. Continue to simmer for 20 minutes. Turn off fire and allow to cool while the lobsters remain in the wine. When they are lukewarm, remove them from the pan. Remove the tails and cut into sections about 2 inches long. Split the body shells and crack the claws. From the shells, remove the green liver, or tomalley. Put it in a small saucepan and add 3 tablespoons of the butter and the flour. Heat this mixture gently, while whisking into a smooth paste, and add enough of the wine in which the lobsters were cooked to make a smooth sauce the consistency of light cream. Season lightly and carefully with white pepper to taste, and when the sauce is smooth, blend in the chopped chervil and tarragon leaves. Place the lobster pieces in a large deep casserole dish and add the rest of the butter (melted). Cover and gently reheat. When the butter is foaming, pour the slightly heated Pernod over the lobsters sections and set aflame. When it has burned out, add the sauce. Lift the lobster pieces gently with a spoon to let the sauce penetrate completely. Cover the dish and set in a very slack over (225 degrees) for 10 minutes to let the lobster become imbued with the various flavors. Serve sprinkled with chopped tarragon.

* Per serving · 4 servings · Values may vary.

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