INGREDIENTS

INSTRUCTIONS

In a large stock pot of boiling salted water, plunge the live  lobsters
and boil them, covered, for 8 to 10 minutes. Transfer the  lobsters
with tongs to a cutting board and let cool until they can be  handled.
Break off the claws at the body, crack them, and remove the  meat,
cutting it into 3/4 inch pieces. Halve the lobsters lengthwise  along
the underside, remove the meat from the tails, and cut it into  3/4
inch pieces. In a large bowl combine the claw meat and the tail  meat.
Break off the legs carefully at the body, reserving them for  another
use, remove the meat from the body cavities near the leg  joints, and
add it to the bowl.  Add the halved cherry tomatoes, corn, and celery
to the lobster meat.  Toss in the basil and lemon zest and stir to
combine.  In a small bowl, whisk the lemon juice with the hazelnut oil
and  season with salt and pepper.  Drizzle over the lobster mixture and
toss to coat it well. Season to  taste with salt and pepper.  Yield: 2
servings  Recipe by: Cooking Live Show #CLA06 Posted to MC-Recipe
Digest V1  #722 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on
Aug 4, 1997

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