Lobster Tarragon Sauce Recipe

Prepare pot

Bring a large pot of heavily salted water (about 2 tablespoons kosher salt per gallon) to a rolling boil. The pot should be large enough to hold the lobsters comfortably.

Stun and cook lobster

If using live lobsters, place each lobster headfirst into the boiling water. Cover and return to a boil; cook 1½ to 2 lb lobster for 8–10 minutes until shell is bright red and internal temperature reaches 140–145°F. Adjust time for size (add ~2 minutes per additional ½ lb).

Cool and remove meat

Transfer lobsters to an ice bath for 2 minutes to stop cooking. When cool enough to handle, split shells or pull tail and claws to remove meat. Reserve shells for stock if desired. Pat lobster meat dry and toss lightly with 2 tbs melted unsalted butter and 1 tsp kosher salt; keep warm.

Sweat aromatics

In a medium saucepan over medium heat, melt 3 tbs unsalted butter. Add the minced shallot and cook, stirring, for 2–3 minutes until softened and translucent (do not brown). Add the minced garlic and cook 30 seconds until fragrant.

Deglaze

Pour in 1 cup dry white wine and bring to a simmer. Scrape any solids from the pan and reduce the wine by about half (to roughly ½ cup) — this should take 4–6 minutes.

Add stock and reduce

Add 1 cup shellfish or fish stock and bring to a gentle simmer. Reduce the liquid until it is slightly thickened and the total volume is about 1 cup (8–10 minutes).

Finish with cream and flavor

Lower heat to medium-low. Stir in 3 tbs heavy cream, 1 tsp Dijon mustard, 1 tsp fresh lemon juice, and 1 tsp salt. Simmer gently 2–3 minutes to meld flavors.

Add tarragon

Remove the pan from heat and stir in 3 tbs chopped fresh tarragon.

Mount with butter

Whisk in 2 tbs cold unsalted butter, one small piece at a time, until the sauce is glossy and slightly thickened. Taste and adjust seasoning with additional salt or lemon juice if needed. If the sauce is too thick, thin with up to 1–2 tbs warm stock or water.

Arrange warm lobster meat on warmed plates. Spoon the tarragon cream sauce over the lobster or serve the sauce on the side in a warmed sauceboat. Garnish with fresh tarragon sprigs and lemon wedges. Serve immediately.