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In this lobster recipe, pieces of lobster are roasted in a very hot oven with white wine, herbs and crushed red pepper to make a spicy sauce. The angry in the name most likely comes from the hot pepper, but some say cutting up the lobsters sets the tone for this dish. Serve with crusty bread to sop up the sauce and plenty of fresh napkins.

Source: EatingWell Magazine, July/August 2017




Ingredient Checklist


Instructions Checklist
  • Wearing thick kitchen gloves, place a lobster on its back on a cutting board. Holding it steady by the tail, insert the tip of a chef's knife right below the claws and between the small legs. With one swift motion cut down through the head. (This kills the lobster instantly).

  • Using your gloved hands, twist the tail and claws off the body. Remove the rubber bands. Twist and cut the knuckles off each claw. Cut the tail in half lengthwise and then in half crosswise. Cut the body in half lengthwise; remove and discard the gray-green organs and any eggs from the cavity. Cut each body piece in half crosswise. Transfer the 12 pieces to a large bowl. Repeat with the remaining lobsters.

  • Place a large roasting pan on the center rack of the oven; preheat to 450 degrees F.

  • After 15 minutes, carefully remove the pan from the oven. Add oil and the lobster. Spread in an even layer and season with pepper. Roast for 10 minutes. Gently stir the lobster. Add garlic to the bottom of the pan and sprinkle the lobster with basil, rosemary and crushed red pepper.

  • Roast for 5 minutes. Pour in wine and stir to combine. Roast until the lobster tail meat is white and feels just firm when pierced with a small knife, 4 to 6 minutes more. If it's still soft or feels at all mushy, it is not fully cooked. Return to the oven until firm, if necessary. Serve hot with the pan juices.

Nutrition Facts

4 to 5 oz. lobster
303 calories; protein 25.1g; carbohydrates 4.6g; dietary fiber 0.7g; sugars 0.7g; fat 15.4g; saturated fat 2.3g; cholesterol 186.3mg; vitamin a iu 785.9IU; vitamin c 4.3mg; folate 23.7mcg; calcium 163.9mg; iron 1.1mg; magnesium 71.6mg; potassium 414.2mg; sodium 624.9mg.

3 1/2 lean meat, 3 fat