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Ingredients
Salt for cooking water, to taste
4 live lobsters, about 1 ½ pounds each
1 egg yolk
2 teaspoons Dijon-style mustard
2 tablespoons red-wine vinegar
Freshly ground pepper to taste
¼ teaspoon jalapeno pepper, chopped, cored and seeded
1 clove garlic, peeled
1 large sweet red pepper, cored, seeded and cut into large pieces
½ cup olive or vegetable oil
12 fresh basil leaves
Nutritional analysis per serving (4 servings)
5 grams carbs; 900 milligrams cholesterol; 803 calories; 22 grams monosaturated fat; 7 grams polyunsaturated fat; 3 grams saturated fat; 34 grams fat; 2 grams fiber; 2910 milligrams sodium; 114 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pour about 2 inches of water or sea water in the bottom of a large steamer. Add salt, unless sea water is used. Bring the water to a boil.
- Step 2
Place the lobsters on the steamer rack and cover the pot. Cook over high heat for 10 to 12 minutes. Remove the lobsters from the steamer and let cool.
- Step 3
Split the lobsters in half lengthwise and crack the claws. Remove and discard the small sac near the eyes and the intestine through the middle of the tail.
- Step 4
Combine all the remaining ingredients and salt to taste in a blender or food processor and pulse to blend to a fine texture for a few seconds. Serve the sauce with the lobsters.
Private Notes