-
1
Put the water, peppercorns, salt, thyme, bay leaves and pepper flakes in a kettle large enough to hold the lobsters.
-
2
Cover and bring to a boil.
-
3
Add the lobsters quickly, one at a time, and cover.
-
4
When the water returns to a boil, cook the lobsters for 10 minutes and drain thoroughly.
-
5
When the lobsters are cool enough to handle, break off the tails and remove the meat from each in one piece.
-
6
Crack the large claws and remove the meat from each in one piece.
-
7
Remove the meat from the remaining claw shells.
-
8
Put all the meat in a bowl.
-
9
Stack the basil leaves and cut them into fine shreds.
-
10
There should be about 1/2 cup.
-
11
Add to the bowl.
-
12
Put the olive oil, shallots, vinegar and salt in a small mixing bowl and toss to blend well.
-
13
To serve, cut each piece of tail meat on the bias into 1/2-inch-thick medallions.
-
14
Reassemble the slices from one lobster tail on a plate.
-
15
Arrange two of the large pieces of claw meat at the top of the tail meat to resemble a lobster shape.
-
16
Spoon about a quarter of the sauce over the tail and claw meat.
-
17
Scatter a quarter of the small pieces of lobster meat around.
-
18
Garnish each side of the tail meat with a quarter of the recipe for three-salad chiffonade.
-
19
Repeat with the remaining lobster meat and three-salad chiffonade.
