Recipe courtesy of Rocco DiSpirito
Crispy Maine Lobster Peperonata
- Level: Intermediate
- Yield: 4 servings
- Total: 45 min
- Active: 45 min
Ingredients
3 quarts vegetable oil
1/4 cup extra-virgin olive oil
4 cloves garlic
1 red bell pepper, seeded and sliced
3 ounces sun-dried tomatoes, diced
2 tablespoons soy sauce
1 teaspoon chopped fresh rosemary
3 tablespoons Louisiana hot sauce
1/4 cup red wine vinegar
1 tablespoon agave nectar
1 1/3 cups cornstarch
2 tablespoons kosher salt, plus more for sprinkling
1 tablespoon fennel pollen
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon crushed red pepper flakes
1 teaspoon ground white pepper
Two 1 1/2-pound lobsters, split and cleaned, still in shells
Directions
Special equipment:
a deep-fry thermometer or deep-fryer- In a 6-quart saucepan or deep-fryer, heat the vegetable oil to 375 degrees F.
- 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.
- Meanwhile, in a large bowl, combine the cornstarch, salt, fennel pollen, garlic and onion powders, red pepper flakes and white pepper.
- 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.
- Place the lobster pieces on a large platter. Top with the peperonata.