Servings: Serves 2
Start 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 sack located in lobster's head). Separate claws. With back of knife, crack claws and arms.
Place 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.
Turn 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.
From the August 2006 issue of O, The Oprah Magazine
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