Lobster Brodetto

• 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

1. 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.
2. 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.
3. Spoon polenta into shallow bowls. Top with lobster mixture and serve.

live lobsters, clam juice, olive oil, onion, garlic, tomatoes, dry red, tomato paste, red wine vinegar, parsley, fresh basil, fresh oregano, freshly cooked polenta

Taken from www.epicurious.com/recipes/member/views/lobster-brodetto-1274844 (may not work)