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
  • 2 cups Wondra flour
  • ¼ cup chili powder
  • 4 cups chicken stock or water
  • + 20 more ingredients
    • ½ cup loosely packed fresh basil leaves
    • 1 tablespoon fresh lemon juice
    • 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
    • ½ cup onion
    • ¼ teaspoon freshly ground black pepper
    • 1 large bunch fresh basil
    • 2 tablespoons unsalted butter
    • Fried Basil (recipe follows)
    • 1 ½ tablespoons olive oil
    • Lemon Rice (recipe follows)
    • 1 cup lobster or chicken stock
    • 1 clove garlic

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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