Login to Save Like

Ingredients

• 4 1 1/2-pound  live lobsters
• 2 teaspoons  dried tarragon, crumbled
• 1 teaspoon  smoked paprika
•   Salt and freshly ground pepper
• 3/4 cup  verjus (see Note)
• 3/4 cup  extra-virgin olive oil
• 2   jalapenos, seeded and very finely chopped
• 2 tablespoons  finely chopped fresh tarragon
• 2 tablespoons  finely chopped flat-leaf parsley
• 1 tablespoon  very finely chopped shallot
•   Lemon wedges, for serving

Description

Verjus, A Cooking Liquid Pressed From Unripe Grapes, Is A Staple Of Classic French Cooking; Chefs Love It Today For Its Pleasant Tang, Which Is Much Milder Than Vinegar. David Page Uses Verjus Two Ways Here: To Help Baste The Lobster As It Roasts And To B

Recipe.com