This recipe can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
two 1 1/4- to 1 1/2-pound live lobsters
1 shallot
1/4 cup unsalted butter
1 tablespoon chopped fresh tarragon leaves
1 tablespoon white-wine vinegar
Preparation
Step 1
Fill a 6-quart pot three fourths full with salted water and bring to a boil. Plunge lobsters headfirst into water and boil, covered, 7 to 8 minutes. Transfer lobsters with tongs to a colander and drain head down to remove excess liquid.
Step 2
Finely chop shallot. In a small saucepan melt butter with shallot, tarragon, vinegar, and salt and pepper to taste.
Step 3
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.
Step 4
Spoon some tarragon butter over each lobster tail and serve remainder on the side.
