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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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