This dish is called 'Cheeky' Lobster because it does not deal with the 'kill' – an instinct I have rather hypocritically lost with age. Creepy-crawlies used to get clobbered with vertiginous leather heels' today I keep my shoes on and go to great pains to escaort them delicately as far as the windowsill. I will cook and eat almost anything that is already dead, but spare me the kill. Does that make me a spineless hypcrite or the victim of a common culinary conundrum?
2/3 cup olive oil
1 onion, thinly sliced
3 garlic cloves, thinly sliced
1 fresh chili pepper, seeded, or 1/2 teaspoon chili flakes (optional)
2-3 whole cooked lobsters, about 1 pound each
generous splash of dry white wine or brandy
handful of fresh flat-leaf parsley, chopped
flaky salt and freshly ground black pepper
14 ounces cherry tomatoes, cut in half lenghtways
Heat the olive oil in a large pan. Add the onion, garlic and chili. Sauté until softened and beginning to color.
Add lobster pieces and splash with white wine or brandy, then sprinkle with parsley, salt and black pepper.
When the wine has evaporated, add the tomatoes and cook for about 10 minutes over medium heat, until the tomatoes begin to break down.
Adjust the seasoning. Add drained cooked pasts and toss well.
BLUSHING CHEEKY LOBSTER
Season the lobster sauce above with Rose Stardust (recipe below) instead of salt and pepper, decorate with a very light sprinkling of roughly pounded edible dried rose petals and pink peppercorns for a dish that is truly out of this world. A touch of edible gold leaf really adds some bling that makes this is stunning dish!
1 tablespoon edible dried rose petals
1 teaspoon bay rose pink peppercorns, crushed
pinch of sumac
1 teaspoon flaky salt