Perfect Poached Lobster & Corn with Tarragon Butter

Fill a very large (18- to 20-quart) stockpot three-quarters full with water, add 2 tablespoons 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. (Don’t worry if the water doesn’t come back to a boil.) Remove the lobsters with tongs, cover, and set aside.

Bring the water to a boil. Add the corn and cook for 5 to 10 minutes, depending 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, lemon zest, and 1½ teaspoons 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 plus a lobster cracker for the claws. Divide the warm butter among small bowls and give each person a small brush for brushing the butter on the corn.