Yield: 4 Servings
2 1-1/2 pound live lobsters
1 English cucumber, peeled, seeded and thinly sliced
Salt
1 bunch dill, picked
1/2 cup canola oil
Zest of 1 lemon
Pepper, to taste
1 cup plain yogurt
In large stockpot, add 1-1/2 gallons water and 2 Tablespoons salt, and bring to a boil. Place lobsters head first into water and cook uncovered for 10 minutes. Keep water simmering until lobsters have finished cooking. Cool the cooked lobsters under cold running water. Remove claw and tail meat, and reserve bodies for stock or other use.
Sprinkle cucumber slices with about 1 teaspoon salt, allow to sit for 10 minutes and then rinse in cold water.
Meanwhile, bring a pot of water to a boil. Add 1 Tablespoon salt. Throw dill in the water and cook 1-2 minutes. Strain and shock it in a bowl of ice water. Squeeze excess water out. In blender, add Canola oil and dill and blend for 1 minute. Reserve.
Place yogurt in a bowl and whisk it until it breaks down. Season with salt, pepper and lemon zest.
Add 2-3 Tablespoons dill oil to yogurt to taste. Add 1/4 of yogurt dill dressing to cucumbers to coat them. Take remaining dressing and put on plates in little circles. Put cucumbers on top.
Toss lobsters with salt, pepper and lemon juice and place half a tail and 1 claw on top of each cucumber salad.
Wine Pairing:
A creamy California Chardonnay such as the Belvedere Russian River Valley Chardonnay 2001