Lobster and Avocado Salad

• 2 2-pound live lobsters
• Salt to taste, if desired
• 1 pound romaine lettuce
• 1 cup finely chopped green onions or scallions
• 2 firm, ripe, unblemished avocados, about 3/4 pound each
• Juice of 1/2 lemon
• 2 tablespoons finely chopped fresh basil
• 1 tablespoon imported mustard
• 1/4 cup white-wine vinegar
• 2 tablespoons finely chopped shallots
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 hard-cooked egg, finely chopped
• 1/2 cup peanut, vegetable or corn oil
• 1/2 cup olive oil

1. Bring enough water to the boil to cover the lobsters when added.
2. Add the lobsters and salt and cover.
3. When the water returns to the boil, let the lobsters simmer 12 minutes.
4. Let stand five to 10 minutes and drain the lobsters well.
5. Meanwhile, cut away and discard the core of the lettuce.
6. Cut the leaves lengthwise into quarters.
7. Cut the leaves crosswise into very fine shreds.
8. There should be about six to seven cups.
9. Remove the meat from the lobster shells.
10. Cut the meat into bite-size pieces.
11. There should be about four cups.
12. Put the lettuce in a salad bowl.
13. Arrange the lobster pieces on top and add the green onions or scallions.
14. Toss lightly.
15. Cut the avocados in half lengthwise.
16. Discard the pits.
17. Peel the halves.
18. Cut each half lengthwise into thin strips.
19. Sprinkle with lemon juice.
20. Arrange the avocado slices neatly over the salad.
21. Sprinkle with the basil.
22. To make the salad dressing, put the mustard, vinegar, shallots, salt and pepper in a mixing bowl.
23. Add the egg.
24. Blend the oils.
25. Start beating with a wire whisk while gradually adding the oil.
26. Serve the salad and salad dressing separately if desired.
27. Or toss the salad with the dressing.

live lobsters, salt, romaine lettuce, green onions, firm, lemon, fresh basil, imported mustard, whitewine vinegar, shallots, salt, freshly ground pepper, egg, peanut, olive oil

Taken from cooking.nytimes.com/recipes/2293 (may not work)