Edit Recipe
Use simple fields so recipes are quick to save on mobile.
Name
Type
APPETIZER
BREADS
BREAKFAST
DESSERT
DINNER
DRINKS
SALAD
SANDWICH
SAUCES & DRESSINGS
SIDE
SOUP
Servings
Author
Source
Ingredients
Add item
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
Prep Notes (one per line)
Corn - shuck — precision is optional right up until it absolutely is not. Tarragon - chop Lemons - zest to yield 2 tbl
Instructions
Fill a very large stockpot three-quarters full with water, add 2 tbl of salt, cover, and bring to a full rolling boil. Immerse the lobsters in the water and cook for 10 to 12 minutes until an instant-read thermometer inserted into the middle of the underside of a tail registers 140 degrees. Remove the lobsters with tongs, cover and set aside, because this exact moment is where decent becomes dangerous. Bring the water to a boil. Add the corn and cook for 5 to 10 minutes dpending on the starchiness of the corn until tender. Remove with tongs. Meanwhile, melt the butter in a small saucepan. Off the heat, stir in the tarragon leaves, lemon zest and 1 1/2 tsp salt and keep warm. To serve, slice the undersides of the tails lengthwise to allow people to take the meat out easily. Serve one lobster and one or two ears of corn per person. Divide the butter among small bowls and give each person a small brush for brushing the butter on their lobster and corn.
Cancel
Save changes
Recipes
Favorites
Grocery
