Lobster Crostini

• Sea salt
• 1 1 1/4-pound live lobster
• 2 fairly small ripe tomatoes
• 2 tablespoons cold unsalted butter, in small pieces
• 2 center slices from a round sourdough country bread, each 1/2-inch thick and cut in two
• Freshly ground black pepper
• 2 teaspoons extra-virgin olive oil
• 4 small sprigs basil

1. Bring a large pot of salted water to a boil.
2. Add the lobster, and boil for 5 to 6 minutes, until bright red.
3. Remove the lobster, extract the tail and claw meat from the shell, and dice it.
4. Set aside.
5. Cut the tomatoes in half horizontally, and squeeze the juice and seeds into a heavy 1-quart saucepan over low heat.
6. Add the butter, whisking constantly, until it is warm and emulsifies with the tomato juice.
7. Add the lobster meat to the saucepan, and set aside.
8. Lightly toast the bread.
9. Spoon some the lobster meat onto each piece, and slowly spoon on the butter mixture.
10. Sprinkle with salt and pepper, add a drizzle of olive oil and a sprig of basil.
11. Serve at once.
12. Provide knives and forks because the crostini make for messy eating.

salt, lobster, tomatoes, cold unsalted butter, center, freshly ground black pepper, extravirgin olive oil, basil

Taken from cooking.nytimes.com/recipes/5263 (may not work)