Mina'S Angry Lobster Tagine

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   1. Cut the roma tomatoes in half, season with salt and pepper and place in a 200 degree oven for 5 hours or until the tomatoes begin to shrivle.

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   2. Remove the head from the tail using a twisting motion. Then remove the claws. Reserve the head for the sauce.

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   3. In a large pot of boiling water, boil the tails for 6 minutes and the claws for 3 minutes. Remove all lobster and place into an ice bath to stop the cooking process.

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   4. When the lobster has cooled completely, use kitchen scissors to remove the shells from the meat.

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   5. Cut the tails in half and reserve all meat.

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   6. Pick all of the basil leaves from the stems, reserve the stems for the sauce.

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   7. Blanch the basil in a pot of boiling water until it has wilted, approximately 1 minute.

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   8. Plunge in to an ice bath. Remove the excess water and place the basil in the blender.

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   9. Blend with 2 tablespoons of cold water to form a puree. Reserve.

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    10. Toss the shallots in oil, salt and pepper and roast in a 300 degree oven for 20 minutes or until soft. Remove the peels and root end.

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    11. To clean the heads, pull the top of the head away from the feet. Use a spoon to scrap to bones clean.

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    12.Place the bones, basil stems and olive oil into a pot and heat on low for 1 hour. Strain and reserve.

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    13. Place the remaining 12 roma tomatoes in a blender and puree until smooth. Let the mixture strain through a fine mesh strainer.

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    To finish the tagine:

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    1. Place the lobster, oven dried tomatoes, shallots, artichokes, 1 cup of tomato water, 1/2 cup lemon juice and 2 cups of lobster oil into a tagine or casserole.

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    2. Place into a 300 degree oven for approximately 8 minutes.

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    3. While the tagine is baking cook the orzo according to the package directions. When it is done, strain and toss with the basil puree.

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* Per serving · 4 servings · Values may vary.