Ingredients:
Four 1 1/2 pound live lobsters
Salt

For Vanilla Mayonnaise:
2 teaspoons pure vanilla extract
1 whole egg, and 1 egg yolk at room temperature
3 Tablespoons champagne vinegar
1 1/2 cups light almond oil (or other pressed oil)
Salt
Freshly ground black pepper
Fresh chives for garnish

Bring a large stockpot of water to boil over high heat. Add a generous
sprinkle of salt. When the water returns to a boil, drop the lobsters
into the water. Cook until bright red, about 8 to 10
minutes. Remove lobsters, drain, cool to room temperature, then chill
for at least 1 hour or as long as overnight.

To a blender, add egg and egg yolk, mustard, and vinegar, and blend
for about 30 seconds. Add vanilla extract. With the motor running, add
the oil in a slow, steady stream. When the mayonnaise thickens, turn
the motor off. With a rubber or plastic spatula, scrape any oil
clinging to the container and mix gently into the mayonnaise. Add salt
and pepper to taste. Refrigerate at least 1 hour to blend flavors. May
be refrigerated in an airtight container for up to 5 days; stir to
re-blend if necessary.

To serve, remove the lobster meat from each tail (in one piece),
reserving the shell. Slice the meat into 1/2 inch thick medallions and
reassemble each in the shell on individual plates. Add a dollop of the
mayonnaise and sprinkle with pepper or paprika if desired. Garnish
with chives.