Saffron Lobster Salad

• 2 cups dry white wine
• 1 clove garlic
• 2 1 1/2-to-2-pound lobsters
• 1/4 teaspoon saffron threads
• 2 cups red bliss potatoes
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1/2 cup coarsely chopped fresh basil leaves

1. Combine the white wine and garlic in a large pot and bring the liquid to a boil over medium heat.
2. Add the lobsters, cover and steam for 12 minutes.
3. Take the lobsters out of the pot.
4. Set aside to cool.
5. When the lobsters are cool enough to handle, remove the tail and claw meat from the shell and cut it into bite-size pieces.
6. Refrigerate.
7. Strain the lobster broth through a sieve lined with cheesecloth into a small saucepan.
8. Bring to a boil.
9. Lower the heat and simmer until it reduces to 1/4 cup, about 3 to 5 minutes.
10. Add the saffron and set aside to cool.
11. Meanwhile, put the potatoes in a pot, cover with cold water and simmer over medium heat until tender, about 15 to 20 minutes.
12. Drain and rinse under cold running water until cool.
13. Cut the potatoes in half.
14. Set aside.
15. Pour the cooled lobster sauce into a large salad bowl.
16. Whisk in the lemon juice and olive oil.
17. Season with salt and pepper.
18. Add the potatoes, lobster and basil.
19. Toss gently.
20. Refrigerate for up to 4 hours before serving.

white wine, clove garlic, lobsters, saffron threads, red bliss potatoes, lemon juice, olive oil, salt, freshly ground pepper, fresh basil

Taken from cooking.nytimes.com/recipes/3894 (may not work)