1 cup distilled white vinegar
4 (1 1/2-pound) live Maine lobsters
1/2 cup canola oil
3 carrots, peeled, thinly sliced
1 onion, thinly sliced
1 fresh fennel bulb, thinly sliced
2 tomatoes, thinly sliced
4 fresh tarragon sprigs
5 quarts water
8 cups fresh rosemary leaves stripped from branches (about ten .66-ounce packages)
2 tablespoons, plus 1 1/2 cups (3 1/4 sticks) butter, room temperature
2 pounds assorted fresh wild mushrooms, cut into 1-inch pieces (recommended: oyster, crimini, chanterelle, and stemmed shiitake)
4 large fresh thyme sprigs
3 cloves garlic, halved
Use kitchen shears to cut the lobster shells. Using kitchen shears or a heavy large knife, cut the lobster tails lengthwise in half and remove the tail meat. Cut the meat into large bite-size pieces. Place in a medium bowl, then cover and refrigerate. Reserve the claw and tail shells.
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