Lobster PLUS

Directions

1. 1
   Bring lobster pot (or large spaghetti pot) of water to a boil.
2. 2
   Add salt and return to a boil.
3. 3
   Slip lobsters carefully into boiling water and immediately cover pot.
4. 4
   Cook lobsters 10 to 12 minutes, or until shells are red-orange.
5. 5
   With tongs, remove lobsters and transfer to large colander to drain.
6. 6
   Meanwhile, make one (or all) of the dipping sauces (though the Beurre Blanc would not do well with chilled lobsters--the cold would congeal the butter)
7. 7
   The lobsters may be served hot, at room temperature or chilled with sauce as accompaniment.
8. 8
   Thai Dipping Sauce: In small saucepan, bring 1/2 cup fresh lime juice, 2 tablespoons soy sauce, 2 tablespoons plus 2 teaspoons sugar, and 1 1/2 teaspoons anchovy paste to a boil over medium heat.
9. 9
   Cook, stirring until sugar is dissolved.
10. 10
    Remove pan from heat and let sauce cool.
11. 11
    Beurre Blanc: In small non aluminum saucepan, combine 1/4 cup minced shallots and 1 cup dry white wine and bring to a boil over medium heat.
12. 12
    Boil 5 minutes until wine has almost evaporated.
13. 13
    Whisk in 1 stick (8 tablespoons) cut-up cold unsalted butter, 1 piece at a time until sauce is creamy.
14. 14
    Whisk in 1/4 teaspoon salt.
15. 15
    Serve warm or make several hours in advance and refrigerate.
16. 16
    To reheat, set over a pan of simmering water, whisking until re-emulsified.
17. 17
    Spicy Green Sauce: In mini food processor, process 1 seeded jalapeno pepper, 1/4 cup parsley leaves, 2 cut-up scallions, 3 tablespoons fresh lime juice, 2 tablespoons water, and 1/2 teaspoon salt until smooth.