4
1 rating

Angry Lobster on a Bed of Nails

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

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.

Nutritional Facts
Servings4
Calories Per Serving883
Total Fat40g61%
Sugar7gN/A
Saturated7g36%
Cholesterol488mg100%
Protein68g100%
Carbs66g22%
Vitamin A280µg31%
Vitamin B124µg73%
Vitamin B60.8mg39%
Vitamin C36mg60%
Vitamin D0.3µg0.1%
Vitamin E12mg62%
Vitamin K45µg56%
Calcium365mg36%
Fiber7g30%
Folate (food)73µgN/A
Folate equivalent (total)73µg18%
Iron4mg24%
Magnesium175mg44%
Monounsaturated20gN/A
Niacin (B3)8mg41%
Phosphorus704mg100%
Polyunsaturated10gN/A
Potassium1194mg34%
Riboflavin (B2)0.3mg17.1%
Sodium1739mg72%
Sugars, added4gN/A
Thiamin (B1)0.2mg15.8%
Trans0.4gN/A
Zinc13mg88%