Roasted Lobsters with Verjus and Tarragon Recipe

Name: Roasted Lobsters with Verjus and Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 1 1/2-pound live lobsters; 2 teaspoons dried tarragon, crumbled; 1 teaspoon smoked paprika; Salt and freshly ground pepper; 3/4 cup verjus (see Note); 3/4 cup extra-virgin olive oil; 2 jalapenos, seeded and very finely chopped; 2 tablespoons finely chopped fresh tarragon; 2 tablespoons finely chopped flat-leaf parsley; 1 tablespoon very finely chopped shallot; Lemon wedges, for serving

Servings: persons

Four 1 1/2-pound live lobsters
2 teaspoons dried tarragon, crumbled
1 teaspoon smoked paprika
Salt and freshly ground pepper
3/4 cup verjus (see Note)
3/4 cup extra-virgin olive oil
2 jalapenos, seeded and very finely chopped
2 tablespoons finely chopped fresh tarragon
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon very finely chopped shallot
Lemon wedges, for serving

1
Preheat the oven to 450.
2
Bring a very large pot of salted water to a boil.
3
Plunge the lobsters into the water head first and boil just until they stop moving, about 2 minutes.
4
Transfer the lobsters to a cutting board and let cool slightly.
5
Using a heavy knife, split the lobsters in half lengthwise.
6
Wrap the claws in a clean towel and, using the back of the knife, crack the claws in several spots.
7
Transfer the lobsters, cut side up, to 2 baking sheets.
8
In a small bowl, mix the dried tarragon with the paprika and a generous pinch each of salt and pepper.
9
Sprinkle the mixture over the lobsters and drizzle with 1/2 cup of the verjus and 1/4 cup of the olive oil.
10
Roast for 12 minutes, until the lobster meat is opaque; transfer the lobsters to a large platter.
11
Meanwhile, in a small bowl, stir the jalapenos, fresh tarragon, parsley and shallot with the remaining 1/4 cup of verjus and 1/2 cup of olive oil.
12
Season with salt and pepper.
13
Spoon the dressing over the lobsters and serve with the lemon wedges.

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Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Four 1 1/2-pound live lobsters, 2 teaspoons dried tarragon, crumbled, 1 teaspoon smoked paprika, Salt and freshly ground pepper, and more.

Yes, Roasted Lobsters with Verjus and Tarragon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Lobsters with Verjus and Tarragon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions