Steamed Lobster with Parsley Emulsion

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 cup cooking wine dry white
• 1 cup flat-leaf parsley fresh chopped
• 3 pound maine lobsters 
• 1 tablespoon salt 
• 0.3 cup shallots finely chopped
• 4 cups water 
• 2 tablespoons whipping cream 

Equipment

• bowl
• frying pan
• sauce pan
• pot
• sieve
• blender
• kitchen scissors

Directions

1. Bring 4 cups water and 1 tablespoon salt to a boil in a 5-gallon stockpot.
2. Place a vegetable steamer or rack in bottom of pan.
3. Add lobsters; cover and cook 14 minutes or until done.
4. Remove lobsters from pan; reserve 1/2 cup cooking liquid.
5. Twist tail from body.
6. Cut tail lengthwise on top with scissors to split open; remove meat from tail.
7. Remove dark green tomalley from head; set aside.
8. 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.
9. 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.
10. Add cream and tomalley, if desired. Bring to a simmer; remove from heat.
11. Combine cream mixture, parsley, and pepper in a blender; process until smooth. Strain mixture through a sieve into a bowl, and discard solids.
12. Serve with lobster.
13. Note: Pregnant women and people with compromised immune systems should not eat the tomalley because of its toxicity.