Lobster Halves With Red Pepper Sauce

Ingredients
2 bottles dry white wine
2 garlic cloves1 bay leaf1 sprig of fresh flat-leaf parsley10 gallons of water
6 1-1/4-pound live lobster
2 eggs1/4 tsp dry mustard
3/4 tsp coarse kosher salt
2 tbsp freshly squeezed lemon juice
1 cup olive oil1 cup safflower or vegetable oil
6 red bell peppers, roasted, seeded, and finely diced
3 tsp ground pink peppercorns
3 tbsp CognacCoarse kosher salt to taste
6 Red Wine Poached Pears for garnish

Cooking Instructions

Combine the wine, garlic, bay leaf, parsley, and water in a large kettle and bring to a rolling boil. Plunge live lobster headfirst into the boiling liquid and cook for 10 minutes. 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 lobster evenly.
When the live lobster have cooked and turned bright red, remove them from the pot and let them cool. Refrigerate.

TO MAKE THE SAUCE,

mix the eggs, mustard, salt, and lemon juice in the bowl of a food processor. With the machine running, add the olive oil, drop by drop, until the mixture begins to thicken. Add the remaining olive oil and the vegetable oil in a steady stream and mix until smooth. Add half of the diced red peppers and puree until smooth. Remove the mixture from the food processor and place in a large mixing bowl. Fold in the remaining diced pepper, the pink peppercorns, and the Cognac; add salt to taste. Refrigerate until ready to serve.
When the cooked lobster are thoroughly chilled, cut each in half lengthwise with a very sharp knife. Place on large platters, garnished with the pears. Serve with separate bowls of the sauce.
As published on AOL Foods
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