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1
Bring lobster pot (or large spaghetti pot) of water to a boil.
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2
Add salt and return to a boil.
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3
Slip lobsters carefully into boiling water and immediately cover pot.
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4
Cook lobsters 10 to 12 minutes, or until shells are red-orange.
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5
With tongs, remove lobsters and transfer to large colander to drain.
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6
Meanwhile, make one (or all) of the dipping sauces (though the Beurre Blanc would not do well with chilled lobsters--the cold would congeal the butter)
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7
The lobsters may be served hot, at room temperature or chilled with sauce as accompaniment.
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8
Thai Dipping Sauce: In small saucepan, bring 1/2 cup fresh lime juice, 2 tablespoons soy sauce, 2 tablespoons plus 2 teaspoons sugar, and 1 1/2 teaspoons anchovy paste to a boil over medium heat.
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9
Cook, stirring until sugar is dissolved.
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10
Remove pan from heat and let sauce cool.
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11
Beurre Blanc: In small non aluminum saucepan, combine 1/4 cup minced shallots and 1 cup dry white wine and bring to a boil over medium heat.
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12
Boil 5 minutes until wine has almost evaporated.
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13
Whisk in 1 stick (8 tablespoons) cut-up cold unsalted butter, 1 piece at a time until sauce is creamy.
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14
Whisk in 1/4 teaspoon salt.
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15
Serve warm or make several hours in advance and refrigerate.
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16
To reheat, set over a pan of simmering water, whisking until re-emulsified.
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17
Spicy Green Sauce: In mini food processor, process 1 seeded jalapeno pepper, 1/4 cup parsley leaves, 2 cut-up scallions, 3 tablespoons fresh lime juice, 2 tablespoons water, and 1/2 teaspoon salt until smooth.
