Maine Lobster Acqua Pazza Recipe

With a heavy chef’s knife, plunge tip straight down behind lobster’s head. Cut lobster in half lengthwise, first through body cavity, then through tail section.

Place a large, heavy skillet over medium heat. Warm 3 tablespoons olive oil and add lobster and its juices. Add garlic and chilies, cooking until golden brown. Add olives and cook 3 minutes, turning lobster occasionally.

Turn heat to high and add white wine and ¼ cup water. Reduce liquids 2 minutes. Add tomatoes, herbs, and salt and cook 1 to 2 minutes longer, or until lobster is cooked through.

Cut into pieces and drizzle with olive oil. Serve with grilled Italian bread rubbed with garlic, if desired.