Sauteed Lobster With Potatoes, Tomatoes and Basil

1. 1

   Bring a large pot of water to a boil.

2. 2

   Put the oil in a wide skillet and turn the heat to medium-high.

3. 3

   Add the potatoes and sprinkling of salt and pepper and proceed to brown them on all sides, slowly and carefully, adjusting the heat as necessary.

4. 4

   Meanwhile, boil the lobsters for 2 minutes, then plunge them (reserve the water) into an ice-water bath.

5. 5

   Break off the claws and remove the meat from them; break off the tails and cut each into three or four sections, leaving the shell on.

6. 6

   Take all remaining parts of the lobster, return them to the boiling water, and simmer, covered, for about an hour.

7. 7

   Add the butter to the (hopefully now nearly perfectly browned) potatoes.

8. 8

   Raise the heat to fairly high, add the lobster pieces as well, and brown lightly, turning once or twice.

9. 9

   Add the tomatoes and cook, stirring once or twice, to heat through.

10. 10

    Stir in the basil leaves, taste and adjust seasoning, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.