Angry Lobster on a Bed of Nails

Staff Writer
Angry Lobster on a Bed of Nails
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Chef David Burke prepared this dish and its whimsical presentation at the Southern Westchester Food and Wine Festival.

4
Servings
883
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
  • 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 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
  • 4 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.

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.

Nutritional Facts

Total Fat
40g
61%
Sugar
7g
N/A
Saturated Fat
7g
36%
Cholesterol
488mg
100%
Protein
68g
100%
Carbs
66g
22%
Vitamin A
280µg
31%
Vitamin B12
4µg
73%
Vitamin B6
0.8mg
39%
Vitamin C
36mg
60%
Vitamin D
0.3µg
0.1%
Vitamin E
12mg
62%
Vitamin K
45µg
56%
Calcium
365mg
36%
Fiber
7g
30%
Folate (food)
73µg
N/A
Folate equivalent (total)
73µg
18%
Iron
4mg
24%
Magnesium
175mg
44%
Monounsaturated
20g
N/A
Niacin (B3)
8mg
41%
Phosphorus
704mg
100%
Polyunsaturated
10g
N/A
Potassium
1194mg
34%
Riboflavin (B2)
0.3mg
17.1%
Sodium
1739mg
72%
Sugars, added
4g
N/A
Thiamin (B1)
0.2mg
15.8%
Trans
0.4g
N/A
Zinc
13mg
88%

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