Instructions: Put the clean and dry cilantro leaves in a food processor. Pulse to begin chopping, add the garlic and vinegar and pulse to puree. While pulsing, drizzle in 2/3 cup of oil, season with one teaspoon salt and one teaspoon black pepper and pour into a serving container.

Place the whole lobsters, in a bag, in the freezer for 20 minutes. Remove from the freezer and with a sharp knife split the lobster in half through the body. Remove the claws and crack the claw shell with the blunt side of a chefs knife. Remove the tail and cut first in half, and then divide each half into 2 or 3 pieces.

Heat a large wok or skillet with 3 tablespoons olive oil and add the diced jalapeno. Stir-fry for 30 seconds and, over high heat, add the hacked lobster. Cook in batches if necessary. Quickly stir-fry the lobster in the chili oil for 1 to 2 minutes. Periodically splash in several tablespoons of white wine to add some steam to help cook the lobster and cover for 4 to 5 minutes. The lobster should thoroughly cook in about 8 to 10 minutes. When the lobster shell has turned bright red and the exposed meat is opaque add 3 to 4 tablespoons of the pesto, the soft butter and the peanuts. Stir to coat the lobster well and serve immediately.

Serve the lobster on a bed of greens and drizzle vinaigrette all around.

This recipe yields 4 to 6 appetizer course, or 2 to 3 main course dishes.

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