Angry Lobster with Lemon Rice and Crispy Basil

Angry Lobster with Lemon Rice and Crispy Basil
Photo by Cookbook cover image courtesy of Random House

Ingredients

  • Freshly ground black pepper
  • ½ cup Oven-Dried Tomatoes
  • 1 large zucchini
  • 1 tablespoon dried red pepper flakes
  • 1 clove garlic
  • 4 cups chicken stock or water
  • ½ cup loosely packed fresh basil leaves
  • + 20 more ingredients
    • 1 cup lobster or chicken stock
    • Lemon Rice (recipe follows)
    • 1 ½ tablespoons olive oil
    • Fried Basil (recipe follows)
    • 2 tablespoons unsalted butter
    • 1 large bunch fresh basil
    • ¼ teaspoon freshly ground black pepper
    • ½ cup onion
    • 1 cup fresh lemon juice
    • 1 ½ teaspoons coarse salt
    • 8 cloves garlic
    • 1 cup peanut oil
    • 3 cups converted rice
    • 4 cups vegetable oil
    • 3 2-pound live lobsters
    • 2 tablespoons coarse salt
    • 2 tablespoons cayenne pepper
    • 2 cups Wondra flour
    • ¼ cup chili powder
    • 1 tablespoon fresh lemon juice

Combine the Wondra flour, chili powder, cayenne, and salt in a plastic bag. Set aside. Cut the live lobsters in half. Remove the claws and break the claws open to expose as much meat as possible. Remove the meat from the lobsters and place it into the seasoned flour. Shake to coat well. Remove th...

View full recipe at Epicurious

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