• Fast
• Healthy

Ingredients

1. Four 1 1/2-pound live lobsters
2. 2 teaspoons dried tarragon, crumbled
3. 1 teaspoon smoked paprika
4. Salt and freshly ground pepper
5. 3/4 cup verjus (see Note)
6. 3/4 cup extra-virgin olive oil
7. 2 jalapeños, seeded and very finely chopped
8. 2 tablespoons finely chopped fresh tarragon
9. 2 tablespoons finely chopped flat-leaf parsley
10. 1 tablespoon very finely chopped shallot
11. Lemon wedges, for serving

Directions

1. Preheat the oven to 450°. Bring a very large pot of salted water to a boil. Plunge the lobsters into the water head first and boil just until they stop moving, about 2 minutes. Transfer the lobsters to a cutting board and let cool slightly.
2. Using a heavy knife, split the lobsters in half lengthwise. Wrap the claws in a clean towel and, using the back of the knife, crack the claws in several spots. Transfer the lobsters, cut side up, to 2 baking sheets.
3. In a small bowl, mix the dried tarragon with the paprika and a generous pinch each of salt and pepper. Sprinkle the mixture over the lobsters and drizzle with 1/2 cup of the verjus and 1/4 cup of the olive oil. Roast for 12 minutes, until the lobster meat is opaque; transfer the lobsters to a large platter.
4. Meanwhile, in a small bowl, stir the jalapeños, fresh tarragon, parsley and shallot with the remaining 1/4 cup of verjus and 1/2 cup of olive oil. Season with salt and pepper. Spoon the dressing over the lobsters and serve with the lemon wedges.

Notes

Wölffer Estate on Long Island’s South Fork makes a terrific verjus ($6 for 375 ml; wolffer.com), as does Terra Sonoma ($17 for 375 ml; terrasonoma.com).