BUTTER-POACHED LOBSTER WITH TARRAGON AND CHAMPAGNE

BUTTER-POACHED LOBSTER WITH TARRAGON AND CHAMPAGNE image

Yield 4 servings

Number Of Ingredients 19

Ingredients

12 cups water
1 1/2 cups Champagne vinegar
4 fresh Italian parsley sprigs
4 garlic cloves
2 fresh thyme sprigs
1 medium onion, coarsely chopped
1 carrot, peeled, coarsely chopped
1 tablespoon whole black peppercorns
1 bay leaf
1 1/2 teaspoons salt
2 1 3/4 - pound live lobsters
2 tablespoons olive oil
1 1/2 cups brut Champagne
1 cup (2 sticks) chilled butter, cut into 1-inch cubes
2 tablespoons thinly sliced green onions
1 tablespoon chopped fresh tarragon
2 teaspoons fresh lime juice
1/2 teaspoon grated lime peel
4 fresh tarragon sprigs

Steps:

Bring first 9 ingredients to boil in large pot. Reduce heat to medium and simmer 15 minutes. Increase heat and return to boil. Add 1 1/2 teaspons salt and 1 lobster; cook 2 minutes. Transfer lobster to plate. Repeat with second lobster. Strain lobster cooking liquid, discarding solids in strainer. Reserve 3 cups cooking liquid. Let lobsters stand until just cool enough to handle. Working over bowl, twist off tails and claws from lobster bodies, reserving bodies and juices in bowl. Transfer claws and tails to cutting board. Cover claws with kitchen towel; crack shells with mallet. Remove meat from claws; reserve shells. Carefully cut claw meat crosswise into 1/3-inch-thick slices. Using kitchen scissors, cut lengthwise down back of tails. Pull back shells and remove tail meat in one piece, reserve shells Carefully cut tail meat crosswise into 1/3-inch-thick slices; add to claw meat. Lift sides from bodies above legs; remove gills and discard. Cut all shells into 2-inch pieces. Heat oil in heavy large pot over medium high heat. Add shells cook 2 minutes, stirring frequently. Add Champagne. Boil until slightly reduced, abougt 4 minutes. Add 3 cups lobster cooking liquid and juices from bowl. Boil until liquid is reduced to 1/2 cup, about 35 minutes. Strain, discarding solids in strainer. Transfer 1/2 cup liquid to medium skillet. Heat liquid in skillet over medium-low heat. Add butter 1 piece at a time, whisking constantly and allowing butter to melt before adding more. Add sliced lobster to butter sauce. Poach until lobster is just opaque, gently stirring constantly, about 3 minutes (do not allow mixture to bubble). Using slotted spoon, transfer lobster to medium bowl. Add green onions, chopped tarragon, lime juice, and lime peel to butter sauce in skillet, and stir just until heated through, about 30 seconds. Divide lobster among 4 plates, mounding in center. Pour butter sauce around lobster. Garnish with tarragon sprigs.