Cold Lobster With Spicy Sauce

Ingredients

• Salt for cooking water, to taste
• 4 live lobsters, about 1 1/2 pounds each
• 1 egg yolk
• 2 teaspoons Dijon-style mustard
• 2 tablespoons red-wine vinegar
• Freshly ground pepper to taste
• ¼ teaspoon jalapeno pepper, chopped, cored and seeded
• 1 clove garlic, peeled
• 1 large sweet red pepper, cored, seeded and cut into large pieces
• ½ cup olive or vegetable oil
• 12 fresh basil leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    793 calories; 33 grams fat; 5 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 5 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 113 grams protein; 910 milligrams cholesterol; 2912 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Pour about 2 inches of water or sea water in the bottom of a large steamer. Add salt, unless sea water is used. Bring the water to a boil.
2. Place the lobsters on the steamer rack and cover the pot. Cook over high heat for 10 to 12 minutes. Remove the lobsters from the steamer and let cool.
3. Split the lobsters in half lengthwise and crack the claws. Remove and discard the small sac near the eyes and the intestine through the middle of the tail.
4. Combine all the remaining ingredients and salt to taste in a blender or food processor and pulse to blend to a fine texture for a few seconds. Serve the sauce with the lobsters.

35 minutes