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1
Make the poaching liquid: Freeze the lobsters for 20 minutes.
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2
(This sedates them and makes them more manageable.)
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3
Meanwhile, combine 1 gallon water, the bay leaves, thyme, red pepper flakes, paprika, parsley and peppercorns in a large pot.
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4
Halve the 4 lemons; squeeze the juice into the pot and then add the halves.
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5
Season the liquid with salt until it tastes as salty as the ocean.
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6
Bring to a boil; reduce the heat to a simmer.
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7
Kill the lobsters: This is the most humane method: Position the point of a knife on the middle of the back of the head; push the point straight down through the shell and lower the knife through the head.
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8
(The lobster may continue to move for a few minutes.)
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9
Poach the tails and claws: Hold each lobster over the pot of simmering liquid and twist the tail away from the body.
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10
Put the tails in the pot and cook 3 minutes, then twist off the large claws (with the knuckles attached), add to the pot and cook 7 more minutes.
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11
Transfer the lobster tails and claws to a bowl with tongs; let cool to room temperature.
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12
Make the aioli: Put the egg yolks, garlic, mustard, vinegar, hot sauce and 1 1/2 teaspoons salt in a food processor; pulse to combine.
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13
With the motor running, add the canola oil in a slow, steady stream and process until thick and creamy.
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14
Scrape into a bowl and set aside.
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15
Shell the lobsters: Stand each claw on one of its narrow edges and whack the top with a knife.
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16
Wiggle the knife until a crack runs through the claw.
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17
Repeat on the opposite edge, if necessary, to make the crack bisect the shell.
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18
Pull the claw apart and remove the meat.
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19
Insert the handle of a spoon into each knuckle and twist to pull out the meat.
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20
Lay each tail on its side.
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21
Put the palm of your hand on top, then press that hand with the heel of your other hand until the shell cracks.
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22
Hold the tail with the underside facing up.
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23
With your thumbs, grab the edges of the bottom of the shell.
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24
Bend back the edges of the shell to crack open the underside and remove the tail meat.
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25
Chop the lobster meat: Pull the flat piece of cartilage from the middle of each piece of claw meat and discard.
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26
Halve each tail lengthwise and clean out any visible vein or roe.
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27
Cut the claw, knuckle and tail meat into bite-size pieces.
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28
Make the salad: Combine the lobster meat, celery, about 1/4 cup aioli, the tarragon and chives in a bowl; toss.
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29
(Cover and refrigerate the rest of the aioli for up to 4 days.)
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30
Scoop the lobster salad onto butter lettuce leaves and sprinkle with more chives.
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31
Serve at room temperature with the lemon wedges.
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32
Photograph by Jim Franco
