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1
Add 12 cups of water to a large stockpot.
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2
Add salt and bring to a boil.
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3
To make lemon tarragon drawn butter, melt the butter in a heavy saucepan over medium-low heat.
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4
When butter is fully melted, remove from heat and transfer to a glass measuring cup, or something similar.
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5
Let stand for 3 minutes.
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6
The butter should settle into 3 layers: a frothy top, a clear yellow middle, and a milky bottom.
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7
Begin by skimming or spooning the froth off the top.
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8
Then carefully and slowly pour out the clear middle layer into a bowl while retaining all of the white milky sediment in the cup.
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9
Discard the froth and white milky solids.
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10
If necessary, repeat the skimming process on the remaining butter in the cup.
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11
In a small pot over medium-low heat, add clear butter, tarragon, lemon zest, and 2 tablespoons of lemon juice.
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12
Let simmer for 15 minutes.
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13
Strain off solids and transfer butter to a serving bowl.
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14
Puree all the ginger mango puree ingredients in a blender or food processor until smooth.
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15
To make aioli, add the garlic, egg yolk, lemon juice, salt, and pepper to a blender or food processor and puree until smooth.
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16
If you do not have a blender or food processor, whisk the ingredients together in a bowl.
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17
Slowly drizzle in oil with the motor running and puree until aioli thickens (should take 2 to 3 minutes).
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18
Cover and refrigerate.
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19
If you are using a whisk, keep beating while very gradually adding the oil until the aioli is thickthis will take several minutes.
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20
To make soy-wasabi sauce, put the wasabi in a bowl and add 2 tablespoons of the soy sauce.
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21
Using the back of a spoon, blend until wasabi is dissolved.
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22
Add the remaining soy sauce.
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23
Bring a large pot of salted water to a boil.
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24
Drop the live lobsters headfirst into the pot, cover tightly, and say 10 Hail Marys.
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25
Boil for 8 to 10 minutes per pound (12 minutes should be perfect for 1 1/4-pound lobsters).
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26
The lobsters will be a deep red color when done.
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27
To double-check doneness, pull off 1 of the walking legs.
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28
If it comes away easily, it is done.
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29
Serve with dips.
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30
Recommended beverage: White Burgundy
