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

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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