Fish

Lobster with Sauce Verte
(1 lobster/person)

  1. Bring a very large kettle of salted water to a rolling boil. Plunge each lobster headfirst into the water and boil for 10 minutes.
  2. Add additional boiling water to the kettle if necessary to cover the lobster completely; there must be sufficient water in the pot to cook the lobsters evenly.
  3. In a 10 gallon kettle, cook no more than 8 lobsters at one time.
  4. When the lobsters have cooked and turned bright red, remove them from the pot.
  5. Drain the lobsters. Snip the tips of lobster claws after cooking and drain out excess water. Refrigerate.

Sauce Verte

  • 2 cups vegetable oil
  • ½ cup tarragon vinegar
  • ½ cup Dijon mustard
  • 1 bottle of tiny capers, drained
  • ¼ cup finely chopped parsley
  • ½ cup finely chopped fresh basil
  • ½ cup finely chopped fresh mint
  • ½ cup spinach, finely chopped
  • 2 garlic cloves, minced
  • Salt and pepper, to taste
  1. Whisk the oil, vinegar, and mustard together until smooth and thick. Add the other ingredients.
  2. Refrigerate until ready to use.
  3. When the lobsters have chilled, cut each in half lengthwise with a very sharp knife. Place on large platters, garnished with lemons. Serve with separate bowls of Sauce Verte.