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

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

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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