Lobsters with Tarragon Vermouth Sauce

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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This elegant lobster with tarragon vermouth sauce is a sophisticated seafood dish that brings the luxury of fine dining into your own kitchen. The sweetness of the fresh lobster meat is perfectly balanced by a velvety, butter-based emulsion infused with aromatic tarragon and dry vermouth. This combination offers a bright, herbaceous profile that enhances the delicate flavour of the shellfish without overpowering it, making it a standout choice for a special occasion or a summer dinner party.

As a celebratory main course, this recipe is surprisingly straightforward to prepare. While the lobster takes centre stage, the sauce is the true star, providing a rich and savoury finish that complements various side dishes such as steamed asparagus or crushed new potatoes. High in protein and naturally gluten-free, this dish is an excellent option for those seeking a light yet indulgent meal that celebrates high-quality British ingredients and classic French-inspired techniques.

Ingredients for Lobsters with Tarragon Vermouth Sauce

6 qt water
3 tablespoons fine sea salt
4 (1 1/4- to 1 1/2-lb) live lobsters
1 tablete (110g) de manteiga sem sal
45ml dry vermouth
1 tablespoon tarragon white-wine vinegar
3 gemas de ovo grandes
1/4 colher de chá de sal
1/4 colher de chá de pimenta preta
1/2 colher de chá de suco de limão fresco
1 1/2 teaspoons chopped fresh tarragon

How to make Lobsters with Tarragon Vermouth Sauce

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.

Melt butter and cool until just warm.

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 71°C 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.

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

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.