Tarragon Lobster

This is a simple lobster recipe that makes the most of the lobster flavor. By cooking it in its own juices, along with a little white wine and butter nothing is lost.

INGREDIENTS:

Number of servings

Serves 4

List of ingredients

One live 3-pound lobster

8 tablespoons (1 stick) unsalted butter

1 garlic clove, finely chopped

2 tablespoons chopped shallots

1 ½ cups (3 ½dl) dry white wine

1 tablespoon chopped fresh tarragon, or 1 teaspoon dried tarragon plus 1 teaspoon tarragon vinegar

1/„4 teaspoon curry powder

Fine sea salt

PREPARATION:

• Kill the lobster, preferably with a butcher knife through the head (this has been proven to be the most humane way of killing crustaceans): Holding the lobster on a cutting board, plunge the knife into the head. Then pull the knife down and forward, splitting the front of the head in two; this kills the lobster instantly. Or, plunge the lobster into a large pot of boiling water for 1 minute.

• Cut the lobster lengthwise in half; make sure to save all the juices released from the lobster. Crack the claw shells.

• Heat 2 tablespoons of the butter in a large skillet over medium heat. Sautee the garlic and shallots for 3 to 4 minutes, until soft. Add the lobster to the pan and sautee for 4 to 5 minutes. Pour over the white wine and the reserved lobster juices, sprinkle with most of the tarragon, cover, and simmer for 15 minutes.

• Transfer the lobster to a warm serving platter. Continue cooking the juices until reduced to half. Season with curry powder, salt, and the rest of the tarragon. Stir in the remaining 6 tablespoons butter and let it melt, then pour the sauce over the lobster and serve with lots of good bread to sop up the cooking juices.

• Serve with sides of your own choice, for instance, salad, crab, salmon or other seafood.