There are many recipes to cook lobster, some are excellent but boring, how many times do you want to eat a boiled lobster? Others are good but quite greasy, cut lobster into half, put butter on top and broil, others are over complicated, and others simply disgusting. Try my lobster and you will be happy. This is especially good meal to cook if you want to impress your lover, spouse, significant other, etc.
Time to prepare: 15-20 minutes, depending on your stove.
- 4 small-to-medium-sized lobsters.
- ½ pound mixed yellow and orange “pear” tomatoes. If you can’t find them, you can use cherry tomatoes mixed with a golden heirloom tomato.Yellow tomatoes provide a very nice balance for seafood, so if you can find them, use them in any seafood dish. Betti and I go to the Farmer’s market every fall and buy and can the yellow and green heirlooms especially for this purpose. (See our canning recipe here: Canned Tomatoes – A Cooking Basic)
- ½ glass white wine (always use good wine for cooking)
- ½ bunch of wild arugula, or ½ one of those plastic boxes containing wild arugula
- ½ cup extra-virgin olive oil
- 3 crushed garlic cloves
- 2 tablespoons chopped Italian parsley
- 1 or 2 spicy peppers (such as a Thai chili pepper), or ¼ teaspoon of dried chili pepper flakes
- Using scissors, cut lengthwise along the back shell of the lobster and pull apart with your hands, cracking it well, so the meat is exposed , but the shell is still on the lobster.
- Put in a 10-inch pan, (le Crueset, Staub, Calphalon and Circulon are my preferred ones):
- 4 lobsters,
- 2 tablespoons of chopped parsley
- 1 or more chopped chili peppers, or red pepper flakes to taste
- 3 crushed garlic cloves
- Cherry tomatoes
- ½ cup of extra-virgin Italian olive oil
- Salt to taste
- Mix the ingredients well.
- With the heat on high, start with with lobsters on their backs.
- Move the ingredients around with spoon the ingredients every 2 minutes or so, and after the first 5 min, add ½ glass of white wine, letting it cook 1 more minute, and then turn the lobster on the other side (i.e., on their stomachs).
- Cook 5-6 more minutes, moving ingredients around every 2 minutes.
Now the question is how powerful is your stove? If it is a Viking like mine, then the lobsters are probably ready, if it is a less powerful stove you may need 6 or so more minutes.
The easiest way to decide is to look at the consistency of the tomatoes; when they become almost a pulp, i.e., you touch them with a wooden spoon and they smash easily, then the lobster is ready.
- Turn off the fire, put the lobster in the center of a large plate and put all around it the sauce.
- Enjoy with fresh bread.
Suggested Wine Pairing
Serve with champagne if you want to really charm your lover, or any other good wine (both a good white and a “soft’” red, such as a Chianti, Barbera, etc., but not a “super-Tuscan” or Cabernet, match well with this dish).