Farm stand Lobster & Basil Lime Gimlet

We're making Farm Stand Lobster and a Basil Lime Gimlet with John Bach-Sorensen, owner of Asterisk.

Ingredients:
Farm Stand Lobster: 
1 1/2- 1 ¾ lb. Lobster
1 tbsp. Olive oil
½ cup extra heavy cream 
2 tsp. Unsalted butter
2 tbsp. Brandy
3 tbsp. Dry vermouth
1 whole shallot
1 clove garlic
1 tsp. Dijon mustard
1 slice slab bacon
one corn on the cob
4 new  potatoes
1 tomato or 8 cherry tomatoes
1 pickling cucumber
1 sprigs tarragon
fresh parsley
chives
1 lemon
 
Basil Lime Gimlet: 
1 fresh basil leaf
2 ounces vodka 
simple syrup
fresh lime juice
lime wedge

Steps:
Farm Stand Lobster: 
Start with 4 quarts of water in a pot. Add salt. Bring to rolling boil. 

Slide in live lobster. Cook for 5 minutes per pound. 

Take lobster out, cool down on towel. 

Remove the claws and knuckles. 

Crack the claws with a cracker. Cut lobster in half. Leave everything in shell. 

Place claws, knuckles and 2 half pieces of lobster aside. 

Sauce: 
In a large pan, combine sauteed bacon, cream, butter, brandy, dry vermouth, shallot, garlic, sliced pickling cucumber, tarragon, cooked potatoes, cooked corn on the cob, ½ cup of the remaining lobster water. 

Over medium heat, cook slowly. Don't reduce too much. 

When one cup of liquid is left, add dijon mustard and lobster and pieces. 

Plate and garnish with herbs and tomatoes.
 
Basil Lime Gimlet: 
Fill shaker with ice. Add 1 fresh basil leaf, 2 ounces vodka, 1 ounce simple syrup, fresh lime juice. 

Shake viciously for 10 seconds. Pour contents into martini glass. 

Garnish with sprig of basil and lime wedge.