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1
Bring a large pot of water to a boil over high heat.
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2
Insert the tip of a large chef knife just below the eyes of each lobsterthis will kill them instantly.
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3
Add the lobsters to the pot of boiling water, making sure they are completely submerged.
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4
Cook the lobsters 10 minutes, and then remove them immediately to a bowl of ice water.
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5
When the lobsters have cooled, twist off the tails and claws from the bodies.
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6
Save the bodies for another use, or discard.
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7
Place the tails on their sides, and crush gently with the heel of your hand to break open the shells.
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8
Carefully pull out the tails.
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9
Cut the tails in half lengthwise, and remove the intestinal tract and any green tomalley.
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10
Cut each half crosswise into six or seven pieces.
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11
Use the back of a large not-precious knife to break open the shell on the claws.
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12
Remove the claw meat, and cut each claw into three or four pieces.
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13
Carefully crack the shells of the knuckles and remove the meat.
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14
You should have about 12 ounces of lobster meat total.
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15
Slice the bacon into 3/8-inch-thick slices.
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16
Arrange the bacon strips in two stacks, then cut the strips crosswise into 3/8-inch even-sided rectangles or lardons.
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17
Heat a large saute pan over medium heat for 1 minute.
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18
Swirl in 1 tablespoon olive oil, add the bacon, and cook about 5 minutes, stirring frequently, until the bacon is tender and lightly crisped.
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19
Using a slotted spoon, remove the bacon to a plate lined with paper towels.
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20
Reserve the fat in the pan.
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21
Return the pan to medium-high heat.
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22
Add the corn, thyme, 1/4 teaspoon salt, and a pinch of black pepper.
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23
Saute over medium heat 3 to 4 minutes, until the corn is just cooked and tender.
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24
Remove to a platter or baking sheet to cool.
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25
While the corn is cooling, make the vinaigrette: Place the shallots, lemon juice, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes.
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26
Whisk in the 1/3 cup olive oil and a pinch of cayenne.
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27
Taste for balance and seasoning.
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28
Cut the avocados in half lengthwise.
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29
Remove the pit and peel.
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30
Dice the avocados into 1/2-inch cubes and season with 1/4 teaspoon salt.
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31
Slice the cherry tomatoes in half, and season with 1/4 teaspoon salt.
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32
Place the lobster, corn, avocados, tomatoes, and bacon in a large salad bowl.
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33
Toss with 5 tablespoons vinaigrette and taste for seasoning, adding a little more vinaigrette if you like.
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34
Place the lettuce leaves on a large chilled platter and spoon a little vinaigrette over them.
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35
Toss the parsley into the lobster salad, and arrange it over the lettuce.
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36
Scatter the basil over the top.
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37
You can boil and prepare the lobsters, make the vinaigrette, and saute the bacon and corn ahead of time.
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38
Prepare the avocado and tomatoes just before serving.
