For a truly luxurious seafood dish, try Gino D'Acampo's recipe for fresh lobster in a piquant tomato sauce
Aragosta alla diavola (lobster in a devilled tomato sauce)
Method
1. To kill the lobsters as humanely as possible, place them in a palastic bag in a deep freeze at a temperature of minus 10-15ºC for 2 hours.
2. Bring a large pan of boiling water to a rapid boil. Add in the lobsters, immersing them completely in the water, for 4 minutes.
3. Drain the cooked lobsters. Twist off the large claw arms and legs, then crack them and extract the meat.
4. Now cut each lobster in half. To extract the meat from each lobster, first lift out the intestinal tract which runs down the centre of the meat and discard it, then remove the meat from the tail section.
5. Extract and reserve the soft, greenish tomalley (liver) from each lobster head. Reserve the lobster shell halves.
6. Cut the extracted lobster meat into even-sized pieces.
7. Heat the olive oil in a frying pan, add in the garlic, chilli and lobster meat and fry for 1 minute over a medium heat.
8. Add in the wine and simmer for 2 minutes, allowing the wine to evaporate.
9. Add in the chopped tomato and 2 tablespoons of parsley, season with salt then cook for a further 2 minutes. Mix in the tomalley.
10. Spoon the lobster mixture into the reserved lobster shells, sprinkle with the remaining parsley and serve at once with 4 glasses of dry white wine.
Cook: 10 min
Ingredients
4 whole live lobster, around 400g each6 tbsp Italian olive oil
1 garlic clove, finely sliced
200ml dry white wine
300g fresh plum tomatoes
4 tbsp finely chopped flat-leaf parsley
1 tsp Salt, or to taste
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