Ingredients
If you do not have a tagine available, a casserole with a cover can be used.
2 ea 3# lobster
2c Orzo pasta
2 bunch Basil
6 ea Roma tomatoes
6 ea Shallots
12 ea Marinated artichoke hearts
For the sauce:
2 c Extra virgin olive oil
12 ea Roma tomatoes
Preparation
- Cut the roma tomatoes in half, season with salt and pepper and place in a 200 degree oven for 5 hours or until the tomatoes begin to shrivle.
- Remove the head from the tail using a twisting motion. Then remove the claws. Reserve the head for the sauce.
- In a large pot of boiling water, boil the tails for 6 minutes and the claws for 3 minutes. Remove all lobster and place into an ice bath to stop the cooking process.
- When the lobster has cooled completely, use kitchen scissors to remove the shells from the meat.
- Cut the tails in half and reserve all meat.
- Pick all of the basil leaves from the stems, reserve the stems for the sauce.
- Blanch the basil in a pot of boiling water until it has wilted, approximately 1 minute.
- Plunge in to an ice bath. Remove the excess water and place the basil in the blender.
- Blend with 2 tablespoons of cold water to form a puree. Reserve.
- Toss the shallots in oil, salt and pepper and roast in a 300 degree oven for 20 minutes or until soft. Remove the peels and root end.
- To clean the heads, pull the top of the head away from the feet. Use a spoon to scrap to bones clean. 12.Place the bones, basil stems and olive oil into a pot and heat on low for 1 hour. Strain and reserve.
- Place the remaining 12 roma tomatoes in a blender and puree until smooth. Let the mixture strain through a fine mesh strainer.
To finish the tagine:
- Place the lobster, oven dried tomatoes, shallots, artichokes, 1 cup of tomato water, ½ cup lemon juice and 2 cups of lobster oil into a tagine or casserole.
- Place into a 300 degree oven for approximately 8 minutes.
- While the tagine is baking cook the orzo according to the package directions. When it is done, strain and toss with the basil puree.
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