Boiled Lobster With Lobster Mayonnaise

• 4 1 1/4- to 1 1/2-pound lobsters
• 2 egg yolks
• 2 tablespoons sherry vinegar or lemon juice
• 1 cup neutral oil, like grapeseed or corn
• 1 cup olive oil
• 1/4 cup or more lobster stock Salt and black pepper to taste

1. Bring a large pot of water to a boil; salt it.
2. Cook lobsters until red, 12 to 15 minutes.
3. Remove lobsters and allow stock to reduce over medium heat.
4. Split tail, remove meat, and put it back in the shell.
5. Remove the claw meat.
6. Set both aside.
7. Remove and chop knuckle meat, and set aside for the mayonnaise.
8. Put the yolks and vinegar in a food processor.
9. While it runs, add the neutral oil.
10. When emulsion forms, add olive oil.
11. Remove to a bowl, stir in cooled stock and knuckle meat; add salt and pepper.
12. Arrange each of the tails and claws on a plate and serve with the mayonnaise.

lobsters, egg yolks, sherry vinegar, neutral oil, olive oil, lobster

Taken from cooking.nytimes.com/recipes/1014404 (may not work)