Serves2
- Active time:30 min
- Start to finish:1 1/4 hr
ADAPTED FROM PAUL BARTOLOTTA
March 2008
-
2
(1 1/2-lb) wild spiny lobsters or New England lobsters
-
3/4
cup
extra-virgin olive oil, divided
-
6
garlic cloves, thinly sliced
-
2
pinches of dried hot red-pepper flakes
-
1 1/2
lb
cherry tomatoes
-
1
cup
dry white wine, divided
-
3/4
cup
water, divided
-
2
tablespoon
chopped flat-leaf parsley
-
Bring an 8- to 10-quart pot of salted water to a boil (3 tablespoons salt for 6 quarts water). Plunge lobsters headfirst into water and cook, covered, 4 minutes from time they enter water (they will be only partially cooked). Transfer with tongs to a large colander to drain. (Discard cooking water.)
-
When lobsters are cool enough to handle, crack claws with a mallet and halve bodies lengthwise with kitchen shears or a large knife, discarding head sac and rinsing any dark parts from body cavity. Pat dry and season with salt and pepper.
-
Heat 1/4 cup oil in each of 2 large ovenproof heavy skillets over medium-high heat until it shimmers, then cook lobster halves, shell side up, until tail meat is pale golden, about 2 minutes. Transfer lobsters to a plate. Reduce heat to medium, then divide garlic and red-pepper flakes between skillets and cook, stirring occasionally, until garlic begins to brown, about 1 minute. Add tomatoes to skillets and cook, stirring occasionally, until they just begin to wilt, 3 to 5 minutes.
-
Add 1/2 cup wine to each skillet and simmer 3 minutes. Return lobsters to skillets, shell side up, and add half of water to each skillet. Cover and cook over medium-low heat until lobster is just cooked through, about 2 minutes. Transfer lobster to 2 clean plates.
-
Combine tomato mixture in 1 skillet and simmer until slightly reduced, about 3 minutes. Season with salt and pepper and stir in parsley. Pour sauce over lobsters and drizzle remaining 1/4 cup oil on top.
