"<div class=""caption-credit""> Photo by: Dana Gallagher</div><div class=""caption-title"">Roasted Lobsters with Verjus and Tarragon</div><b><a href=""http://www.foodandwine.com/recipes/roasted-lobsters-with-verjus-and-tarragon"">Roasted Lobsters with Verjus and Tarragon</a></b> <br> 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. Verjus is used in two ways here: to help baste the lobster as it roasts and to brighten a jalapeño-and-tarragon-inflected vinaigrette served over the sweet meat."