Poached Lobsters With Basil Sauce

• 4 lobsters, preferably female, about 1 1/4 pounds each
• 4 small zucchini, totaling about 1 pound
• 3 tablespoons butter
• 2 tablespoons finely chopped shallots
• 1/2 cup dry white wine
• 8 fresh basil leaves, coarsely chopped
• 1/2 cup heavy cream
• Salt to taste if desired
• 18 teaspoon cayenne pepper
• 2 tablespoons melted butter for zucchini

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

lobsters, zucchini, butter, shallots, white wine, basil, heavy cream, salt, cayenne pepper, butter

Taken from cooking.nytimes.com/recipes/2273 (may not work)