Perfect poached lobster & corn with tarragon butter from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 117) by Ina Garten

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Notes about this recipe

  • anya_sf on January 01, 2021

    I cooked 2 1.5-lb lobsters; checked them at 11 minutes but the temperature was already over 140 F. Maybe because the water was at a rolling boil most of the time? Using the thermometer was rather tricky and may work better with large lobsters with thicker tails. The lobsters were good though, not too rubbery. No corn on the cob this time of year, so just cooked some frozen corn and green beans. The tarragon butter was fantastic on the lobster and the vegetables - highly salted though, so adjust to your taste.

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