Lobsters with Tarragon Vermouth Sauce

1. 1

   Bring water and sea salt to a boil in an 8- to 10-quart pot.

2. 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. 3

   Return water to a boil and cook remaining 2 lobsters in same manner.

4. 4

   Melt butter and cool until just warm.

5. 5

   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.

6. 6

   Add melted butter in a slow stream, whisking, then whisk in salt and pepper.

7. 7

   Cook sauce, whisking, until thickened and registers 160F on an instant-read thermometer, about 5 minutes.

8. 8

   Remove pan from heat and keep bowl in saucepan.

9. 9

   Just before serving, stir in lemon juice and tarragon.

10. 10

    Working from belly side, halve each lobster lengthwise with a sharp heavy knife or kitchen shears.

11. 11

    Serve lobsters with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.