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1
In a mortar or mini processor, work the basil and garlic together to form a paste.
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2
With the machine on, add 3 tablespoons of the oil in a steady stream until the mixture is smooth.
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3
Add the salt and Parmesan and process to blend.
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4
Scrape the pesto into a small bowl and pour the remaining 1 tablespoon oil on top; cover and refrigerate.
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5
Roast the red bell peppers over a gas flame or under the broiler until charred all over.
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6
Transfer the peppers to a paper bag and let steam for 10 minutes.
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7
Discard the skin, cores, ribs and seeds and halve each pepper.
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8
Put the peppers in a shallow bowl and add the garlic and 2 tablespoons of the oil.
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9
Let marinate in the refrigerator for 2 hours.
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10
Using a mandoline, cut the celery root into very thing strips, about 1/2 inch wide; alternatively, use a knife to cut it into fine julienne strips.
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11
Transfer to a large bowl and toss with the lemon juice.
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12
In a medium bowl, combine the pesto and mayonnaise.
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13
Add the celery root, season with salt and pepper and toss well.
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14
Bring a large saucepan of water to a boil.
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15
Plunge the lobsters in head first, then cover and cook until they're red all over, about 10 minutes; transfer to a bowl and let cool.
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16
Detach the lobster tails from the bodies.
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17
Using shears, cut through the underside of the tail shells and remove the meat.
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18
Halve the tails lengthwise and discard the intestinal veins.
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19
Twist off the claws, crack them and remove the meat.
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20
Transfer the lobster meat to a bowl.
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21
Mound the celery root salad on 4 plates.
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22
Toss the lobster with the remaining 1 tablespoon oil, season with salt and pepper and arrange on top of the celery root.
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23
Drain the oil from the roasted peppers into a small bowl.
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24
Scrape of the garlic from the peppers and set a pepper half on each plate.
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25
Stir the vinegar into the pepper oil, season with salt and pepper and spoon around each salad.
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26
Garnish with basil and serve.
