Roasted Lobsters With Verjus And Tarragon

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Four 1 1/2-pound live lobsters

2 teaspoons dried tarragon, crumbled

1 teaspoon smoked paprika

Salt and freshly ground pepper

3/4 cup verjus (see Note)

3/4 cup extra-virgin olive oil

2 jalapeños, seeded and very finely chopped

2 tablespoons finely chopped fresh tarragon

2 tablespoons finely chopped flat-leaf parsley

1 tablespoon very finely chopped shallot

Lemon wedges, for serving

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