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1. Combine all ingredients (except lobster) in an 8 quart pot and bring to a boil.
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2. Place lobster tails in a another 8 quart pot and carefully pour boiling liquid over lobster tails and allow to poach for approximately 6 minutes.
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3. Remove tails from liquid and place in ice water for 5 minutes to stop the cooking process. Remove tails from ice and begin to remove lobster meat from the shell.
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4. Cut each lobster meat into 6 large pieces, place in oven safe dish and add 2 tablespoons of water to dish and cover with lid or foil. Refrigerate until ready to serve.
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5. Reheat lobster at time of service by placing it in a 170u00b0 F oven for approximately 15 minutes.
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CLAM CHOWDER SAUCE
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1. Combine shallot, garlic, white wine and fish stock in a bowl.
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2. Place a large heavy bottom pot on high heat for 3-4 minutes.
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3. Carefully place clams in bottom of pot. Pour shallot liquid over clams quickly and cover with lid. The clams will begin to open after a few minutes.
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4. Once clams are opened, remove the pot from the heat and place clams in a bowl to cool (keep shallot liquid).
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5. Remove clams from shells and rough chop (these will be added to sauce at the last minute).
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6. Strain the shallot liquid and place into a clean sauce pot on medium heat to reduce by half (roughly 1 quart).
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7. In a separate sauce pot, saute the diced vegetable in the canola oil with pinch of salt and pepper for 3-4 minutes on medium heat.
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8. Add the clam liquid and heavy cream to the vegetables and bring to a boil, reduce heat to simmer and allow sauce to reduce until your desired consistency and the vegetables are tender. The sauce should coat the back of a wooden spoon.
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9. Add chopped clams and chopped tarragon to the sauce.
