Angry Lobster on a Bed of Nails

Angry Lobster on a Bed of Nails
Staff Writer

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Chef David Burke prepared this dish and its whimsical presentation at the Southern Westchester Food and Wine Festival.

4
Servings
837
Calories Per Serving
Deliver Ingredients

Ingredients

  • Two 1½ -pound live lobsters
  • 2  Cups  Wondra flour
  • 1/4  Cup  chili powder
  • 2  Tablespoons  cayenne
  • Salt
  • 1/4  Cup  canola oil
  • egg, beaten
  • 1 1/2  Tablespoon  minced garlic
  • 1  Tablespoon  red pepper flakes
  • 1/2  Cup  basil leaves
  • 1/4  Cup  chili oil
  • 2  Tablespoons  sun-dried tomatoes, julienned
  • 1  Tablespoon  lemon zest, julienned, simmered in simple syrup, and drained
  • 1/2  Cup  lobster or chicken stock
  • 2  Tablespoons  unsalted butter
  • Deep-fried basil leaves for garnish
  • lemons, cut into eighths

Directions

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.

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.

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). 

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).

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.

Nutritional Facts

Total Fat
50g
71%
Sugar
29g
32%
Saturated Fat
4g
17%
Cholesterol
23mg
8%
Carbohydrate, by difference
86g
66%
Protein
19g
41%
Vitamin A, RAE
368µg
53%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
70µg
78%
Calcium, Ca
133mg
13%
Choline, total
41mg
10%
Copper, Cu
1mg
0%
Fiber, total dietary
10g
40%
Folate, total
28µg
7%
Iron, Fe
7mg
39%
Magnesium, Mg
97mg
30%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
479mg
68%
Selenium, Se
32µg
58%
Sodium, Na
936mg
62%
Water
60g
2%
Zinc, Zn
3mg
38%

Lobster Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Lobster Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.