Maine Lobster Acqua Pazza
Created by Jody Williams
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
  • 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
  • Directions
    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.


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