Serves: 4
Total Calories: 711

4 lobster (about 1 1/4 pounds each)
1 medium red onion, halved and thinly sliced
6 basil leaves
4 ribs tender celery, thinly sliced
1/2 cup (about) extra-virgin olive oil
2 to 3 tablespoons fresh lemon juice
salt and freshly ground black pepper
lettuce leaves
8 slices (thin) crusty Italian breads
1 clove garlic
3 large ripe tomatoes, cut into wedges

1 Place a rack or steamer basket in the bottom of a pot large enough to hold all four lobsters. (An 8- or 10-quart pot should work.) Add water to come just below the rack. Bring the water to a boil. Add the lobsters and cover the pot. When the water returns to a boil and steam escapes from the pot, cook the lobsters 10 minutes or longer, depending on their size. Transfer the lobsters to a platter and let cool.

2 Place the onion in a small bowl and cover with ice water. Let stand 15 minutes. Replace the water and let stand 15 minutes more. Drain and pat dry.

3 Meanwhile, remove the lobster meat from the shells. Break off the lobster tails. With poultry shears, remove the thin shell that covers the tail meat. Smack the claws with the blunt side of the knife to crack them. Break the claws open. Remove the meat with your fingers. Cut the meat into thin slices and place it in a large bowl.

4 Stack the basil leaves and cut them crosswise into thin ribbons. Add the basil, celery, and onion to the bowl with the lobster. Drizzle with 1/4 cup of the oil and the lemon juice, and sprinkle with salt and pepper to taste. Toss well. Arrange the lobster mixture on four plates lined with lettuce leaves.

5 Toast the bread, then rub it with a cut garlic clove. Drizzle the toast with the remaining oil and sprinkle with salt. Garnish the platter with the toast and tomato wedges. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 711
Calories from Fat: 358

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