This recipe can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　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

　　

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.