-
1
In a 10- to 12-quart kettle bring 8 quarts water to a boil with bay leaves and coarse salt.
-
2
Plunge 1 lobster into water headfirst and simmer, covered, 12 minutes.
-
3
With tongs immediately transfer lobster to a bowl to cool.
-
4
Return water to a boil and cook remaining lobster in same manner.
-
5
When lobsters are cool enough to handle, break off claws at body of each lobster.
-
6
Crack claws and remove meat.
-
7
Reserve some claw meat, covered and chilled, for garnish if desired and cut remainder into bite-size pieces.
-
8
Twist tails off lobster bodies and discard bodies.
-
9
With kitchen shears remove thin hard membrane from underside of each tail by cutting just inside outer edge of shell.
-
10
Remove meat from each tail and cut into bite-size pieces.
-
11
Transfer claw and tail meat to a large bowl and chill, covered.
-
12
Shuck corn and cut kernels from cobs.
-
13
Trim sugar snap peas and diagonally cut into 1/4-inch-thick slices.
-
14
Cut bell peppers into 1- by 1/4-inch-thick strips.
-
15
Finely chop enough shallots to measure 1/3 cup.
-
16
In a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and saute peas and bell peppers with salt and pepper to taste, stirring, until crisp-tender, about 2 minutes.
-
17
Transfer sauteed vegetables to a plate and cool completely.
-
18
Add remaining tablespoon oil to skillet and saute corn and shallots with salt and pepper to taste, stirring, until just tender, about 2 minutes.
-
19
Transfer corn mixture to another plate and cool completely.
-
20
Add all vegetables with salt and pepper to taste to lobster, tossing to combine.
-
21
Chill salad, covered, until cold and up to 1 day.
-
22
Toss salad with lemon juice and serve with basil-mint oil and lemon wedges.
