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

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

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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