Cold Lobster With Spicy Sauce

• 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
• 1/4 teaspoon jalapeno pepper, chopped, cored and seeded
• 1 clove garlic, peeled
• 1 large sweet red pepper, cored, seeded and cut into large pieces
• 1/2 cup olive or vegetable oil
• 12 fresh basil leaves

1. Pour about 2 inches of water or sea water in the bottom of a large steamer.
2. Add salt, unless sea water is used.
3. Bring the water to a boil.
4. Place the lobsters on the steamer rack and cover the pot.
5. Cook over high heat for 10 to 12 minutes.
6. Remove the lobsters from the steamer and let cool.
7. Split the lobsters in half lengthwise and crack the claws.
8. Remove and discard the small sac near the eyes and the intestine through the middle of the tail.
9. 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.
10. Serve the sauce with the lobsters.

salt, live lobsters, egg yolk, mustard, redwine vinegar, freshly ground pepper, jalapeno pepper, clove garlic, sweet red pepper, olive, basil

Taken from cooking.nytimes.com/recipes/9352 (may not work)