- Two 1½ -pound live lobsters
- 2 Cups Wondra flour
- 1/4 Cup chili powder
- 2 Tablespoons cayenne
- 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
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.