Pair with a Monte Bello Chardonnay
4 lobsters, about 1 1/2 pounds each
1/2 cup tarragon vinegar
2 tablespoons finely minced shallot
2 tablespoons finely chopped fresh tarragon
1/4 cup fresh lemon juice
1 tablespoon grated lemon zest
1/2 pound (2 sticks) unsalted butter, room temperature
Salt and freshly ground black pepper
Bring a very large pot of heavily salted water to a boil. Drop in the lobsters and parboil for 7 to 8 minutes. Meanwhile, fill the sink with ice water. When the lobsters are done, use tongs to transfer them to the sink of ice water to cool. Transfer 1 lobster to a work surface. Cut it in half length-wise and remove the gravelly sac at the base of the head. Remove the claws. Crack and remove the meat, transferring it to a bowl. Discard the claw shells. Remove the meat from the body cavity, cut it into bite-sized pieces, and transfer to the bowl. Stir the meat to combine and put it back into the body shells. Repeat with the remaining lobsters. Wrap tightly and refrigerate.
Combine the vinegar, shallot, and tarragon in a small saucepan and bring to a boil over high heat. Boil until the liquid is syrupy and almost totally absorbed, about 5 minutes. Stir in the lemon juice and zest and cool to room temperature.
Using a food processor beat the butter until creamy. Add the tarragon-lemon mixture and beat until incorporated. Season the butter to taste with salt and pepper.
Preheat the oven to 350 degrees. Spread the butter over the lobster meat in the shells. Cover loosely with foil and roast in the oven for 8 minutes. Serve immediately.
“Ahh…lobster and Chardonnay. This is one of those quintessential matches that almost everyone knows and loves.” – Evan Goldstein, Master Sommelier
Recipe Source: Perfect Pairings by Evan Goldstein copyright 2006 by the University of California Press