Name: Angry Lobster with Lemon Rice and Crispy Basil
Yield: Serves 6
Ingredients: 2 cups Wondra flour; 1/4 cup chili powder; 2 tablespoons cayenne pepper; 2 tablespoons coarse salt plus more to taste; 3 2-pound live lobsters; 1 cup peanut oil; 8 cloves garlic, minced; 1 tablespoon hot red pepper flakes; 1 cup lobster or chicken stock; 2 tablespoons unsalted butter; 1 tablespoon fresh lemon juice; 1/2 loosely packed cup fresh basil leaves; 1/2 cup julienned Oven-Dried Tomatoes; Freshly ground black pepper; Lemon Rice (recipe follows); Fried Basil (recipe follows); 1 1/2 tablespoons olive oil plus 2 optional tablespoons; 1/2 cup finely diced onions; 1 clove garlic, minced; 3 cups converted rice; 4 cups chicken stock or water; 1 cup fresh lemon juice; 1 1/2 teaspoons coarse salt plus more to taste; 1/4 teaspoon freshly ground black pepper plus more to taste; 1 large zucchini, trimmed, seeded, and diced, optional; 4 cups vegetable oil; 1 large bunch fresh basil, leaves only, well washed and dried

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Angry Lobster with Lemon Rice and Crispy BasilCookbook cover image courtesy of Random House

This is probably the most requested dish at my restaurant, davidburke & donatella. You can, of course, adjust the heat in this dish to your own palate. I really like it to have a powerful note. It is another terrific dish for entertaining as the rice, basil, and tomatoes can all be made in advance. The rice can be kept warm over hot water or it can be reheated in a microwave. The lobster can be cut up in advance, and then all that is left to do is to put it all together, which should take no more than twenty minutes.

Recipe notes

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