Cold Lobster With Spicy Sauce

Name: Cold Lobster With Spicy Sauce
Total time: 35 min
Yield: 4 servings
Ingredients: Salt for cooking water, to taste; 4 live lobsters, about 1 1/2 pounds each; 1 egg yolk; 2 teaspoons Dijon-style mustard; 2 tablespoons red-wine vinegar; Freshly ground pepper to taste; 1/4 teaspoon jalapeno pepper, chopped, cored and seeded; 1 clove garlic, peeled; 1 large sweet red pepper, cored, seeded and cut into large pieces; 1/2 cup olive or vegetable oil; 12 fresh basil leaves

By Pierre Franey

Total Time: 35 minutes
Rating: (0)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

Salt for cooking water, to taste
4live lobsters, about 1½ pounds each
1egg yolk
2teaspoons Dijon-style mustard
2tablespoons red-wine vinegar
Freshly ground pepper to taste
¼teaspoon jalapeno pepper, chopped, cored and seeded
1clove garlic, peeled
1large sweet red pepper, cored, seeded and cut into large pieces
½cup olive or vegetable oil
12fresh basil leaves

Ingredient Substitution Guide

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Preparation

Step 1
Pour about 2 inches of water or sea water in the bottom of a large steamer. Add salt, unless sea water is used. Bring the water to a boil.
Step 2
Place the lobsters on the steamer rack and cover the pot. Cook over high heat for 10 to 12 minutes. Remove the lobsters from the steamer and let cool.
Step 3
Split the lobsters in half lengthwise and crack the claws. Remove and discard the small sac near the eyes and the intestine through the middle of the tail.
Step 4
Combine all the remaining ingredients and salt to taste in a blender or food processor and pulse to blend to a fine texture for a few seconds. Serve the sauce with the lobsters.