Steamed Lobster with Parsley Emulsion

Ingredients

• 4 cups water
• 1 tablespoon salt
• 2 (1 1/2-pound) Maine lobsters
• 1/2 cup dry white wine
• 1/4 cup finely chopped shallots
• 2 tablespoons whipping cream
• 1 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon freshly ground black pepper

Preparation

1. Bring 4 cups water and 1 tablespoon salt to a boil in a 5-gallon stockpot. Place a vegetable steamer or rack in bottom of pan. Add lobsters; cover and cook 14 minutes or until done. Remove lobsters from pan; reserve 1/2 cup cooking liquid.
2. Twist tail from body. Cut tail lengthwise on top with scissors to split open; remove meat from tail. Remove dark green tomalley from head; set aside.
3. Break claws from head. Pull pincers apart; remove lower pincer. Hack into shell, cutting through, but not all the way through, claw. Break pieces apart; remove meat from claws. Repeat procedure with other lobster.
4. Combine 1/2 cup reserved cooking liquid, wine, and shallots in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add cream and tomalley, if desired. Bring to a simmer; remove from heat. Combine cream mixture, parsley, and pepper in a blender; process until smooth. Strain mixture through a sieve into a bowl, and discard solids. Serve with lobster.
5. Note: Pregnant women and people with compromised immune systems should not eat the tomalley because of its toxicity.