Lobster Brodetto

1. 1

   Bring pot of hot water to boil. Add lobsters headfirst and cook until bright red, about 2 minutes. Drain. Transfer lobsters to rimmed baking sheet: cool 5 minutes. Working over baking sheet to collect juices, twist off tails; turn shell side down. Cut tails lengthwise in half, then cut crosswise into 2-inch pieces. Remove meat from half of lobster pieces, discarding shells. Crack claws; do not remove meat. Transfer lobster juices to 1-cup measuring cup; add clam juice, if necessary, to measure 1 cup.

2. 2

   Heat oil in heavy large wide pot over medium heat. Add onion and garlic; saute until onion is translucent, about 10 minutes. Mix in tomatoes; cover and cook until tomatoes begin to fall apart, about 10 minutes. Add reserved juices, wine, tomato paste, and vinegar and simmer 5 minutes. Add lobster; simmer until just opaque in center, about 3 minutes. Mix in all herbs. Season to taste with salt and pepper.

3. 3

   Spoon polenta into shallow bowls. Top with lobster mixture and serve.

No additional tips available.