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1
Bring a large pot of water to a boil.
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2
Plunge the lobsters in headfirst and cook until bright red all over, about 10 minutes.
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3
Using tongs, transfer the lobsters to a large bowl.
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4
When cool enough to handle, twist off the claws and crack them all over.
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5
Remove the claw and knuckle meat and cut the claw meat into 1-inch pieces.
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6
Twist off the lobster tails.
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7
With a large, heavy knife, cut the tails in half lengthwise down the center.
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8
Pull out and discard the black intestinal veins.
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9
Loosen the tail meat but leave it in the shell.
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10
Cover all the lobster meat with plastic wrap and refrigerate.
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11
In a small saucepan, combine the olive oil, basil, shallots and peppercorns and bring to a boil.
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12
Cover and simmer over low heat for 5 minutes, then strain the oil into a small bowl.
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13
In a mini food processor, puree the plum tomato.
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14
Strain the tomato puree into the olive oil.
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15
Stir in the balsamic and red wine vinegars and season the tomato dressing with salt.
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16
In a large bowl, toss the Boston lettuce, radicchio and mache with the lobster-claw and knuckle meat.
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17
Add all but 2 tablespoons of the tomato dressing and toss well.
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18
Mound the salad on plates and arrange the tomato wedges alongside.
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19
Top each salad with a halved lobster tail, cut side up.
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20
Brush the tail meat with the reserved tomato dressing and serve at once.
