Ingredients
2 1 3/4 pound live lobsters
bottled clam juice
1/4 cup olive oil
2 cup chopped onion
4 garlic cloves, halved
1 1/2 pounds tomatoes, cut into 1/2" dice
1/3 cup dry red or white wine
2 tablespoon tomato paste
1 tablespoon red wine vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
Freshly cooked polenta
Preparation
Bring pot of hot water to boil. Add lobsters headfirst and cook until bright red, about 2 minutes. Drain. Transfer lobsters to rimmed baking sheet: cool 5 minutes. Working over baking sheet to collect juices, twist off tails; turn shell side down. Cut tails lengthwise in half, then cut crosswise into 2-inch pieces. Remove meat from half of lobster pieces, discarding shells. Crack claws; do not remove meat. Transfer lobster juices to 1-cup measuring cup; add clam juice, if necessary, to measure 1 cup.
Heat oil in heavy large wide pot over medium heat. Add onion and garlic; saute until onion is translucent, about 10 minutes. Mix in tomatoes; cover and cook until tomatoes begin to fall apart, about 10 minutes. Add reserved juices, wine, tomato paste, and vinegar and simmer 5 minutes. Add lobster; simmer until just opaque in center, about 3 minutes. Mix in all herbs. Season to taste with salt and pepper.
Spoon polenta into shallow bowls. Top with lobster mixture and serve.
