Two Aioli and a Lobster Fest

Directions

1. For the Saffron-Sriracha Aioli
2. Warm the lemon juice and water in the microwave for about 10 seconds. Or just use really hot tap water. Add saffron and let sit for about 10 minutes.
3. Finely chop the garlic. Sprinkle with salt. Mash to a paste by dragging the side of a chef’s knife across the garlic several times.
4. Place a heavy medium bowl or 4-cup glass measuring cup on a damp paper towel. It won’t slip this way. Combine all the ingredients except the oils. Whisk together until blended. Slowly drizzle in the oils until emulsified and thickened. Taste carefully for salt, lemon juice and sriracha.
5. Serve as a dipping sauce for the steamed lobster.

1. For the Tarragon-Grapefruit Aioli
2. Finely chop the garlic. Sprinkle with salt. Mash to a paste by dragging the side of a chef’s knife across the garlic several times.
3. Place a heavy medium bowl or 4-cup glass measuring cup on a damp paper towel. It won’t slip this way. Combine all the ingredients except the oils and tarragon. Whisk together until blended. Slowly drizzle in the oils until emulsified and thickened. Taste carefully and adjust for salt and grapefruit juice. Stir in the tarragon.
4. Serve as a dipping sauce for the steamed lobster.
5. Adapted from the cookbook Julia’s Kitchen Wisdom: For four 1¼ pound lobsters, fill a very large pot with about two inches of water. Add two teaspoons of salt. Bring to a rapid boil over high heat. Tell the lobsters thank you for being your dinner and quickly place them in the pot. Put the lid on and when you see steam rising, cook for 15 minutes. Lobsters will be bright red when done. Remove from pot and serve with the aiolis and/or melted butter and some lemon wedges. Don't forget your bib.