Roast Lobster with Tarragon-Lemon Butter
Pair with 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