Rocco DiSpirito’s Crispy Maine Lobster Peperonata, as seen on Guy's Ranch Kitchen, season 6.
Recipe courtesy of Rocco DiSpirito

Crispy Maine Lobster Peperonata

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  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 servings
Lobster is unlike other fish or meat; it is very hospitable to exotic flavors. This sweet and sour bell pepper sauce is just wacky enough to be interesting, but not so much that it detracts from the sweet and rich taste of the lobster. The rosemary and savory spices in the flour mixture help balance the dish.



Special equipment:
a deep-fry thermometer or deep-fryer
  1. In a 6-quart saucepan or deep-fryer, heat the vegetable oil to 375 degrees F.
  2. In a large sauté pan over high heat, add the olive oil. Once the oil is hot, add the garlic and red peppers and sauté until softened but not falling apart, about 3 minutes. Add the sun-dried tomatoes, soy sauce, rosemary and hot sauce and bring to a slow simmer. Cook until the peppers are soft, then add the vinegar and agave. Stir to incorporate and set the peperonata aside.
  3. Meanwhile, in a large bowl, combine the cornstarch, salt, fennel pollen, garlic and onion powders, red pepper flakes and white pepper.
  4. Dredge the lobsters in the cornstarch mixture, shaking off the excess, then fry the lobsters (in batches) for 4 minutes. Flip and continue frying for 2 to 3 minutes. Place on a wire rack to rest for 2 to 3 minutes. Sprinkle with salt. Repeat with the remaining lobster.
  5. Place the lobster pieces on a large platter. Top with the peperonata.