PRODUCT OF GUATEMALA No. 1 GRADE
Simmer all ingredients together for 45 minutes. Strain bouillon through a chinois (conical sieve) to obtain a clear broth.
Poach lobsters in the court bouillon for 6 minutes, drain and cool.
Shell the lobsters, cut the tails in two lengthways and leave claw meat whole.
Whisk egg yolks, mustard, lime juice and grape seed oil together. Season and stir in basil. Set aside.
Juice the cantaloupe in a juicer. In a small saucepan over medium-low heat, reduce the juice by half. Add balsamic vinegar and gradually whisk in olive oil. Set aside.
Spoon some emulsified sauce over the claws and broil.
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