Ingredients:
2  1 1/2 pound lobsters

In my opinion, the most humane way to kill a lobster is to plunge a chef’s knife into the head (just above where the head and tail join together), the blade facing away from the tail, and cleave the head in half.  This action will kill the lobster immediately.

Place a pasta cooking insert or wire rack in the bottom of a large pot to keep the lobster slightly elevated from the water and bring about 1 inch of water to a boil over high heat.  Cook the lobsters for approximately 15 minutes.   Serve immediately or cool, cover, and store in the refrigerator.  Use lobsters that day.

Tomato Vinaigrette Ingredients:
1 small tomato peeled and diced - core and seeds discarded
1 shallot, small dice
3 tablespoons EVOO
1 1/2 tablespoons white wine vinegar
1 tablespoon fresh tarragon leaves, chopped
Pinch of sugar
Kosher salt and freshly ground black pepper to taste

In a small bowl combine all of the ingredients and season to taste.  Allow to sit at room temperature until ready use.

Vanilla Vinaigrette Ingredients:
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
½ teaspoon ‘pure’ vanilla extract
1 tablespoon white wine vinegar
½ tablespoon honey
1/3 cup grape seed oil
1 shallot, small dice
Kosher salt and freshly ground black pepper

Whisk together all ingredients until emulsified.  Add the diced shallot.  Season to taste.