Cold Lobster With Garlic and Basil Mayonnaise

• 4 live lobsters, about 1 1/2 pounds each
• Salt to taste
• 8 black peppercorns
• 1/4 teaspoon red-pepper flakes
• 1 bay leaf
• 4 sprigs fresh thyme or 1 teaspoon dried
• 1 large egg yolk
• 1 tablespoon Dijon-style mustard
• 1 tablespoon white-wine vinegar
• Salt and freshly ground white pepper to taste
• 1 cup virgin olive oil or vegetable oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely chopped garlic
• 4 tablespoons basil leaves, cut into thin strips

1. To cook lobsters, pour about 2 inches of water in the bottom of a large kettle or steamer.
2. Add salt, peppercorns, red-pepper flakes, bay leaf and thyme.
3. Bring water to a boil.
4. Place lobsters in kettle and cover tightly.
5. Return to a boil and cook over high heat for about 12 minutes.
6. Remove lobsters and let them cool.
7. To make mayonnaise, combine egg yolk, mustard, vinegar, salt and pepper in a mixing bowl.
8. Mix well with a wire whisk.
9. Add oil in a thin stream while beating vigorously with a wire whisk.
10. When mixture is thick and smooth, stir in remaining ingredients and blend well.
11. Cover until ready to serve.
12. Before serving, split lobsters in half lengthwise and crack claws.
13. Remove and discard small sacs near the eyes.
14. Remove intestines through the middle of the tail.
15. Serve at room temperature with mayonnaise.

live lobsters, salt, redpepper, bay leaf, thyme, egg yolk, mustard, whitewine vinegar, salt, virgin olive oil, lemon juice, garlic, basil

Taken from cooking.nytimes.com/recipes/3229 (may not work)