Ingredients
1 lobster*
3 tbsp. extra-virgin olive oil
3 clove garlic
pinch crushed red chilies
10 green olives
1/2 c. dry white wine
1 pt. ripe cherry tomatoes
6 fresh basil leaves
1 fresh mint sprig
1/4 tsp. kosher salt
Preparation
Step 1Start by cleaning lobster: With a heavy chef’s knife, plunge tip straight down behind lobster’s head. Cut lobster in half lengthwise, first through body cavity, then through tail section. Remove and discard stomach (the white sac located in lobster’s head). Separate claws. With back of knife, crack claws and arms.Step 2Place a large, heavy skillet over medium heat. Warm 3 tablespoons olive oil and add lobster and its juices. Add garlic and chilies, cooking until golden brown. Add olives and cook 3 minutes, turning lobster occasionally.Step 3Turn heat to high and add white wine and 1/4 cup water. Reduce liquids 2 minutes. Add tomatoes, herbs, and salt and cook 1 to 2 minutes longer, or until lobster is cooked through. Cut into pieces and drizzle with olive oil. Serve with grilled Italian bread rubbed with garlic, if desired.
