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1
Bring enough water to a boil to cover the lobsters when they are added.
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2
Put in lobsters and let water return to boil.
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3
Cook 10 minutes.
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4
Meanwhile, trim off ends of zucchini and steam or boil.
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5
To steam, place zucchini in top of a steamer rack and put rack over the steamer bottom containing boiling water.
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6
To boil, bring enough water to a boil to cover zucchini when added.
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7
Add the zucchini.
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8
Steam or boil the zucchini 4 minutes or until tender but still crisp.
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9
Drain.
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10
In the meantime, heat 1 tablespoon butter in a saucepan and add shallots.
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11
Cook until wilted.
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12
Add wine and basil.
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13
Bring to boil and cook until the liquid is almost evaporated.
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14
Add cream and bring to boil.
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15
Cook about 30 seconds.
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16
Swirl in remaining 2 tablespoons butter, salt and cayenne.
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17
Line a small saucepan with a sieve and pour the sauce into it.
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18
Press as much liquid as possible from the solids.
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19
Serve hot.
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20
Drain lobsters.
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21
It is best to remove meat from shells.
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22
It is easier, however, to split lobsters in half lengthwise and spoon small amounts of sauce on top.
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23
Serve zucchini cut into thin slices with melted butter brushed on top.
