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

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