When making this dish, Jody Williams starts with a live lobster and a sharp knife, but if you're squeamish—or saw Annie Hall one too many times—you can ask your fishmonger to do the chopping for you and begin the recipe with step 2.
Servings: Serves 2
Ingredients 1 (2-pound) lobster3 tablespoons extra-virgin olive oil , plus 2' 'teaspoons for drizzling3 cloves garlic , mincedPinch crushed red chilies10 green olives , crushed and pitted1/2 cup dry white wine1 pint ripe cherry tomatoes , halved6 fresh basil leaves1 sprig fresh mint1/4 teaspoon kosher salt
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.