Angry Lobster On A Bed Of Nails

• two 1½ -pound live lobsters
• 2 cup wondra flour
• 1/4 cup chili powder
• 2 tablespoon cayenne
• salt
• 1/4 cup canola oil
• 1 egg, beaten
• 1 1/2 tablespoon minced garlic
• 1 tablespoon red pepper flakes
• 1/2 cup basil leaves
• 1/4 cup chili oil
• 2 tablespoon sun-dried tomatoes, julienned
• 1 tablespoon lemon zest, julienned, simmered in simple syrup, and drained
• 1/2 cup lobster or chicken stock
• 2 tablespoon unsalted butter
• deep-fried basil leaves for garnish
• 4 lemons, cut into eighths

1. Separate knuckles/claws from each lobster; split knuckles/claw on band saw; reserve; split lobster from head to tail on a band saw; separate body halves from tail halves; remove brain sac from bodies; retain tomalley and roe (if using a female) in each body half.
2. Heat oven to 475 degrees. Mix Wondra flour, chili powder, cayenne, and salt on a plate; dredge lobster in flour mixture, shaking off excess; reserve.
3. Heat oil in large skillet set over medium-high heat. Add lobster, cut side down and cook until it begins to color. Flip, place in oven (bake biscuits at the same time with the lobster; brush biscuits with beaten egg; bake until lightly browned) and cook for 7-8 minutes. Remove both from oven; place lobster on a platter; reserve (keep warm).
4. Set skillet used to cook lobsters over medium heat and add garlic, red pepper flakes, basil, and chili oil. Cook for 2 minutes; add sun-dried tomatoes and lemon zest and cook for 1 minute. Add stock, bring to a boil, reduce heat to low, and simmer for 5 minutes. Add butter, swirling skillet until butter is incorporated and then remove from heat and stir in lemon juice; reserve (keep warm).
5. To serve, set round frog (small holder with spikes used for flower arrangements) on large plate; impale lemon eighths around perimeter of the frog; impale lobster in the center of the frog; spoon sauce over lobster; set seaweed strand of biscuits alongside; garnish with fried basil leaves.