Lobsters with Tarragon Vermouth Sauce

Ingredients

• 0.3 teaspoon pepper black
• 3 tablespoons vermouth dry
• 3 large egg yolks 
• 1.5 teaspoons tarragon fresh chopped
• 0.5 teaspoon juice of lemon fresh
• 5 lb live lobsters 
• 0.3 teaspoon salt 
• 3 tablespoons sea salt fine
• 0.5 cup butter unsalted
• 6 qt water 
• 1 tablespoon tarragon white-wine vinegar 

Equipment

• bowl
• frying pan
• sauce pan
• knife
• whisk
• pot
• kitchen thermometer
• tongs

Directions

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