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

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

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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