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GUAZZETTO:
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In a large pot over medium heat, warm half the olive oil. Add onion, shallots, sliced garlic, potato, tomatoes, basil, and oregano. Stir well and saute 4 to 5 minutes. Add drained and rinsed cannellini and mix until the beans are coated with olive oil. Cover with 3 inches of water, add 2 teaspoons of salt, and bring to a over medium heat. Once boiling, reduce heat to low, and simmer until the beans are tender, about 15 minutes, adding boiling water as necessary to keep the beans covered.
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When the beans are tender, set aside one quarter of them. With a hand-held immersion blender or food processor, puree the rest, and add the reserved whole beans. Saute whole garlic and the sprig of rosemary in olive oil over medium-low heat. When the oil sizzles around the garlic and rosemary, remove them from the pan and pour the oil into the guazzetto. Season with salt and pepper.
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LOBSTER:
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Boil a pot of water. Blanch the lobsters for 5 minutes. Separate the claws from the bodies with a cleaver. When cool enough to handle, crack the claws open and carefully remove the meat to keep each claw's meat intact. Set the claw meat aside.
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In another pot of boiling water, blanch the tomatoes for 1 minute, remove and shock them in ice water. Peel the skins, remove the seeds, and cut the tomatoes into 1/4-inch dice. Cut the lobster bodies and tails in half lengthwise.
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In a large, non-stick casserole over medium-high heat, warm the olive oil. Add shallots and lobsters, cut sides down, and cook until the meat is golden, about 3 minutes. Add oregano and diced tomatoes, sprinkle with white wine, and season with salt and pepper. When the wine evaporates, about another 3 minutes, remove the lobsters from the pan. Remove the meat from the shells and put the meat back in the pan. Add the guazzetto, and simmer for 5 minutes.
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To serve, pour the lobster in guazzetto into large bowls. Arrange claws and sage on top, drizzle with the olive oil, and grind black pepper over all.
