Roasted Lobsters with Verjus and Tarragon
Recipe from Food & Wine

Verjus, a cooking liquid pressed from unripe grapes, is a staple of classic French cooking; chefs love it today for its pleasant tang, which is much milder than vinegar. David Page uses verjus two ways here: to help baste the lobster as it roasts and to brighten a jalapeno-and-tarragon-inflected vinaigrette served over the sweet meat.


Roasted Lobsters with Verjus and Tarragon
Dana Gallagher

not yet rated

read comments

add your rating
add a comment
Servings: 4
Prep Time: 40 mins
Total Time: 40 mins
Related Categories: European Cuisine, French Cuisine, Lobster
 
savings in
change zip
 
Ingredients
  • 4  1 1/2-pound
    live lobsters
    see savings
    On Sale
  • 2  teaspoons
    dried tarragon, crumbled
    see savings
    On Sale
  • 1  teaspoon
    smoked paprika
    see savings
    On Sale
  •  
    Salt and freshly ground pepper
    see savings
    On Sale
  • 3/4  cup
    verjus (see Note)
    see savings
    On Sale
  • 3/4  cup
    extra-virgin olive oil
    see savings
    On Sale
  • 2 
    jalapenos, seeded and very finely chopped
    see savings
    On Sale
  • 2  tablespoons
    finely chopped fresh tarragon
    see savings
    On Sale
  • 2  tablespoons
    finely chopped flat-leaf parsley
    see savings
    On Sale
  • 1  tablespoon
    very finely chopped shallot
    see savings
    On Sale
  •  
    Lemon wedges, for serving
    see savings
    On Sale
add ingredients to list

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

NOTE
Wolffer Estate (wolffer.com) on Long Island's South Fork makes a terrific verjus, as does Terra Sonoma (terrasonoma.com).
Add Your Review
Related Recipe
Boiled Lobster
Boiled Lobster

If this is a first for cooking and serving lobster, here's the recipe that makes it easy. The method for clarifying butter is also included.

 Articles
Get Yer Lobster Rolls! Fenway Park Celebrates 100 Years
... yourself with some classic ballpark grub. Fenway Favorites Grilled Lobster Rolls Ballparks across... features a New England staple: lobster rolls. Boston's Best Clam Chowder Another New England classic... read more...
Perfect Roast Chicken: Cook Once, Eat Twice
... every time. By cutting out the backbone with a cooking sheers and flattening it in the roasting pan... like to rotate and baste the chicken but only once. After making this simple roast chicken, your have... leftover roast chicken. Just set the ingredients out so that everyone can customize his own taco. Serve... read more...
More Great Recipe Ideas from Food & Wine