Lobster And Cannellini Beans In Guazzetto

• For the guazzetto:
• 1/2 cup extra virgin olive oil
• 1 small onion, chopped
• 2 shallots, chopped
• 2 cloves garlic, sliced, plus 2 whole cloves
• 1 small Idaho potato, peeled and cut into 1/4-inch slices
• 2 plum tomatoes, seeded and sliced
• 6 leaves fresh basil
• 10 leaves fresh oregano
• 3 cups dry cannellini beans, soaked overnight in water, then rinsed and drained
• 2 teaspoons salt, plus extra to taste
• 1 sprig fresh rosemary
• freshly ground pepper to taste
• For the lobster:
• 4 lobsters, 1 pound each
• 2 plum tomatoes
• 2 tablespoons extra virgin olive oil
• 2 shallots, chopped
• 1 tablespoon chopped fresh oregano leaves
• 1/2 cup white wine
• salt and freshly ground pepper to taste
• For the garnish:
• 8 sage leaves
• 1/4 cup extra virgin olive oil
• freshly ground black pepper to taste

1. GUAZZETTO:
2. In a large pot over medium heat, warm half the olive oil. Add onion, shallots, sliced garlic, potato, tomatoes, basil, and oregano. Stir well and saute 4 to 5 minutes. Add drained and rinsed cannellini and mix until the beans are coated with olive oil. Cover with 3 inches of water, add 2 teaspoons of salt, and bring to a over medium heat. Once boiling, reduce heat to low, and simmer until the beans are tender, about 15 minutes, adding boiling water as necessary to keep the beans covered.
3. When the beans are tender, set aside one quarter of them. With a hand-held immersion blender or food processor, puree the rest, and add the reserved whole beans. Saute whole garlic and the sprig of rosemary in olive oil over medium-low heat. When the oil sizzles around the garlic and rosemary, remove them from the pan and pour the oil into the guazzetto. Season with salt and pepper.
4. LOBSTER:
5. Boil a pot of water. Blanch the lobsters for 5 minutes. Separate the claws from the bodies with a cleaver. When cool enough to handle, crack the claws open and carefully remove the meat to keep each claw's meat intact. Set the claw meat aside.
6. In another pot of boiling water, blanch the tomatoes for 1 minute, remove and shock them in ice water. Peel the skins, remove the seeds, and cut the tomatoes into 1/4-inch dice. Cut the lobster bodies and tails in half lengthwise.
7. In a large, non-stick casserole over medium-high heat, warm the olive oil. Add shallots and lobsters, cut sides down, and cook until the meat is golden, about 3 minutes. Add oregano and diced tomatoes, sprinkle with white wine, and season with salt and pepper. When the wine evaporates, about another 3 minutes, remove the lobsters from the pan. Remove the meat from the shells and put the meat back in the pan. Add the guazzetto, and simmer for 5 minutes.
8. To serve, pour the lobster in guazzetto into large bowls. Arrange claws and sage on top, drizzle with the olive oil, and grind black pepper over all.

extra virgin olive oil, onion, shallots, garlic, potato, tomatoes, fresh basil, oregano, beans, salt, rosemary, freshly ground pepper, lobster, lobsters, tomatoes, extra virgin olive oil, shallots, oregano, white wine, salt, sage, ubc, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/lobster-and-cannellini-beans-in-guazzetto-1240041 (may not work)