Cold Lobster With Basil Vinaigrette

1. 1

   Put the water, peppercorns, salt, thyme, bay leaves and pepper flakes in a kettle large enough to hold the lobsters.

2. 2

   Cover and bring to a boil.

3. 3

   Add the lobsters quickly, one at a time, and cover.

4. 4

   When the water returns to a boil, cook the lobsters for 10 minutes and drain thoroughly.

5. 5

   When the lobsters are cool enough to handle, break off the tails and remove the meat from each in one piece.

6. 6

   Crack the large claws and remove the meat from each in one piece.

7. 7

   Remove the meat from the remaining claw shells.

8. 8

   Put all the meat in a bowl.

9. 9

   Stack the basil leaves and cut them into fine shreds.

10. 10

    There should be about 1/2 cup.

11. 11

    Add to the bowl.

12. 12

    Put the olive oil, shallots, vinegar and salt in a small mixing bowl and toss to blend well.

13. 13

    To serve, cut each piece of tail meat on the bias into 1/2-inch-thick medallions.

14. 14

    Reassemble the slices from one lobster tail on a plate.

15. 15

    Arrange two of the large pieces of claw meat at the top of the tail meat to resemble a lobster shape.

16. 16

    Spoon about a quarter of the sauce over the tail and claw meat.

17. 17

    Scatter a quarter of the small pieces of lobster meat around.

18. 18

    Garnish each side of the tail meat with a quarter of the recipe for three-salad chiffonade.

19. 19

    Repeat with the remaining lobster meat and three-salad chiffonade.

* Per serving · 4 servings · Values may vary.