- 1 (2-pound) lobster
- 3 tablespoons extra-virgin olive oil , plus 2' 'teaspoons for drizzling
- 3 cloves garlic , minced
- Pinch crushed red chilies
- 10 green olives , crushed and pitted
- 1/2 cup dry white wine
- 1 pint ripe cherry tomatoes , halved
- 6 fresh basil leaves
- 1 sprig fresh mint
- 1/4 teaspoon kosher salt
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.