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

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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