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1
Fill medium saucepan with water for pasta and fill large deep pot with water for lobsters.
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2
Place both pots over high heat.
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3
Make salad: place 1 cup basil, the lemon juice and zest, 1/2 t. salt, and the pepper in a food processor or blender.
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4
With machine running, pour oil through feed tube in thin stream and process until blended.
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5
Add pasta and 1/4 t. salt to boiling water.
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6
Cook until tender, 12-15 minutes.
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7
Drain and rinse under cold water.
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8
Transfer pasta to bowl and toss with basil mixture.
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9
Let stand at room temperature.
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10
Make cilantro butter for lobster: slowly melt butter; let stand 10 minutes.
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11
Skim off foam from surface.
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12
Reheat over low heat; stir in cumin and cook 30 seconds.
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13
Keep warm.
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14
Cook lobsters: Whe water is at a rolling boil, remove bands from lobsters and drop headfirst into water.
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15
Cover and cook 8 minutes.
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16
Using tongs, transfer lobster to colander set in sink.
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17
Put oven mitts on and pull claws from lobsters.
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18
Crack thickest part of each claw.
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19
Pour off liquid and arrange on serving platter.
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20
Place lobsters belly-side up on cutting board and split from heat through to tip of tail.
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21
Remove veins from tails and arrange halves on serving platter.
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22
Garnish with cilantro sprigs.
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23
Stir chopped cilantro into butter.
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24
Serve lobsters with butter, lime, and pasta salad.
