Active Time

　　30 minutes

　　Total Time

　　1 hour

　　

Ingredients

Makes 4 servings

　　

For lobsters

6 qt water

　　3 tablespoons fine sea salt

　　4 (1 1/4- to 1 1/2-lb) live lobsters

　　

For sauce

1 stick (1/2 cup) unsalted butter

　　3 tablespoons dry vermouth

　　1 tablespoon tarragon white-wine vinegar

　　3 large egg yolks

　　1/4 teaspoon salt

　　1/4 teaspoon black pepper

　　1/2 teaspoon fresh lemon juice

　　1 1/2 teaspoons chopped fresh tarragon

　　

Cook lobsters:

Step 1

Bring water and sea salt to a boil in an 8- to 10-quart pot. Plunge 2 lobsters headfirst into water and cook, covered, over high heat 7 minutes from time lobsters enter water, then transfer with tongs to sink to drain. Return water to a boil and cook remaining 2 lobsters in same manner.

　　

Make sauce while lobsters cook and drain:

Step 2

Melt butter and cool until just warm.

　　

Step 3

Whisk together vermouth, vinegar, and yolks in a metal bowl, then set bowl over a small saucepan of boiling water and heat mixture, whisking, until warm. Add melted butter in a slow stream, whisking, then whisk in salt and pepper. Cook sauce, whisking, until thickened and registers 160°F on an instant-read thermometer, about 5 minutes. Remove pan from heat and keep bowl in saucepan. Just before serving, stir in lemon juice and tarragon.

　　

Step 4

Working from belly side, halve each lobster lengthwise with a sharp heavy knife or kitchen shears. Serve lobsters with sauce.