Ingredients
4 (approx 1 lemon per person) lemons, cut into eighths
Fresh basil leaves, deep fried (for garnish)
2 tablespoons unsalted butter
1 tablespoon lemon zest, julienned, simmer in simple syrup, and drained
2 tablespoons sun-dried tomatoes, julienned
1/4 cup chili oil (see note below)
1/2 cup fresh basil leaves
1 tablespoon red pepper flakes
1 1/2 tablespoons fresh garlic, minced
1/4 cup canola oil
2 tablespoons cayenne sea salt
1/4 cup chili powder
2 cups Wondra flour
1 – 2 lb lobster
Step by step
Heat grill to medium-high heat. Place lobster on grill and close the lid. Grill for five minutes, flip and then grill for another five minutes.
Mix Wondra flour, chili powder, cayenne, and salt on a plate; dredge lobster in flour mixture, shaking off excess; reserve.
Heat oil in large skillet set over medium-high heat; add lobster, cut side down; cook until it begins to color; flip; place in oven; cook 7-8 minutes; remove both from oven; place lobster on a platter; reserve (keep warm).
Set skillet used to cook lobsters over medium heat; add garlic, red pepper flakes, basil, and chili oil; cook 2 minutes; add sun-dried tomatoes and lemon zest; cook 1 minute; add stock; bring to a boil; reduce heat to low; simmer 5 minutes.
Add butter; swirl skillet until butter is incorporated; remove from heat; stir in lemon juice; reserve (keep warm). Serve.