Campton Place Lobster With White Wine Sauce

• 2 live lobsters, about 1 1/2 pounds each
• Salt to taste if desired
• 1/2 cup dry white wine
• 1 cup heavy cream
• 2 tablespoons dry vermouth
• 1 tablespoon plus 4 teaspoons finely chopped shallots
• 3/4 teaspoon finely minced garlic
• 4 scallions, trimmed
• 2 ribs heart of celery, trimmed
• 2 tablespoons butter
• 18 teaspoon cayenne pepper
• Freshly ground pepper to taste
• 1 teaspoon fresh lemon juice
• 1 teaspoon finely chopped fresh dill
• Blue corn cakes (see recipe)
• 4 dill sprigs for garnish

1. Plunge the lobsters headfirst into a large quantity of boiling salted water.
2. Cook for 5 minutes and drain.
3. Pierce the lobsters between the eyes and suspend them head down so that they drain further.
4. Cut off the claws and tail sections of the lobsters.
5. Crack the shells and remove the meat in whole pieces.
6. Cut the tail lengthwise into 4 equal- size pieces.
7. Leave the claw meat intact.
8. Meanwhile, combine one-quarter cup of the white wine, the cream, the vermouth, 1 tablespoon of shallots and one-half teaspoon finely minced garlic.
9. Bring to a boil and let cook until the sauce is reduced to about three-quarters of a cup.
10. Cut the scallions on the bias into 1 1/2-inch lengths.
11. Cut the celery on the bias into quarter-inch widths.
12. Heat the butter in a casserole and add the remaining 4 teaspoons chopped shallots and the remaining quarter teaspoon minced garlic.
13. Add the scallions, celery, lobster pieces and remaining wine.
14. Heat briefly.
15. Pour the sauce over all and bring to a boil.
16. Let simmer until the lobster meat is thoroughly hot.
17. Add the cayenne pepper, salt, pepper, lemon juice and chopped dill.
18. Arrange 3 or 4 corn cakes on each of four plates.
19. Arrange 2 lobster tail pieces and 1 claw in the center.
20. Spoon an equal portion of the sauce over each serving.
21. Garnish each serving with a dill sprig.

live lobsters, salt, white wine, heavy cream, shallots, garlic, scallions, heart of celery, butter, cayenne pepper, freshly ground pepper, lemon juice, fresh dill, corn cakes, dill

Taken from cooking.nytimes.com/recipes/2125 (may not work)