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 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

1. Bring water and sea salt to a boil in an 8- to 10-quart pot.
2. 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.
3. Return water to a boil and cook remaining 2 lobsters in same manner.
4. Melt butter and cool until just warm.
5. 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.
6. Add melted butter in a slow stream, whisking, then whisk in salt and pepper.
7. Cook sauce, whisking, until thickened and registers 160F on an instant-read thermometer, about 5 minutes.
8. Remove pan from heat and keep bowl in saucepan.
9. Just before serving, stir in lemon juice and tarragon.
10. Working from belly side, halve each lobster lengthwise with a sharp heavy knife or kitchen shears.
11. Serve lobsters with sauce.

water, salt, live lobsters, butter, tarragon whitewine vinegar, egg yolks, salt, black pepper, lemon juice, tarragon

Taken from www.epicurious.com/recipes/food/views/lobsters-with-tarragon-vermouth-sauce-106894 (may not work)