Categories  

                

Fish


2 live lobsters, 1 � pounds each (or ask your fishmonger, oh-so-kindly, to stab them between the eyes before bagging them up)
� cup whole wheat flour (or all-purpose)
Salt and pepper
7 garlic cloves, sliced paper-thin
1 to 2 teaspoons crushed red pepper flakes or one fresh red chile
� cup extra-virgin olive oil (for extra flavor use chili oil, or cook your oil with chili seasoning and lobster shells)
1 pint cherry tomatoes, halved
2 handfuls of fresh basil leaves, roughly chopped
Juice of 1 lemon
4 tablespoons (� stick) unsalted butter, cut into pieces

First, cut the lobsters into pieces. If they�re still alive you need to kill it, Place a lobster on a cutting board. With a chef�s knife, stab the lobster between the eyes and all the way through (If you cant do this, ask the fish monger to do it, or briefly steam). Place Wrap a towel around the claws and twist them off, then break the knuckles off the claws. Crack the claws with the blunt edge of the knife blade, close to the handle (or a rolling pin, which I prefer/find easier), then sink the knife tip into the crack you�ve made and twist your wrist�this will break the shell of the claws. Set the knuckles and claws aside. Now insert the tip of the knife into the lobster�s back at the opening between the body and the first tail segment and cut off the tail. Cut the tail in half lengthwise, then crosswise into three to four pieces. Cut the body in half lengthwise. Pat the lobster pieces dry with paper towels.

Now season the flour generously with salt and pepper in a large baking dish. Taste the flour�you should taste the seasoning. Combine the garlic, red pepper flakes, and olive oil in a big skillet. Put the skillet over medium heat and heat slowly until the garlic turns golden to infuse the oil with the flavors of the garlic and red pepper. Roll the lobster bodies and pieces in the flour to give them a little crunch, then toss about half of them into the hot oil. Cook uncovered for 4 to 5 minutes to brown the lobster, then turn and brown the other side, 8 to 10 minutes total. Remove the lobster from the pan and cook the rest the same way. Now put all of the lobster back in the skillet, throw the tomatoes on top, and let that cook for 5 to 6 minutes to soften the tomatoes. Add most of the basil and lemon juice and stir. Toss in the butter and shake the pan to melt the butter and emulsify it into the sauce. Serve the lobster with the sauce, garnished with the remaining basil, and lots of toasty warm bread.

Alternatives. Serve with pasta and hot cherry peppers.

Excellent