Sauteed Lobster With Potatoes, Tomatoes and Basil

• 4 tablespoons extra virgin olive oil
• 4 medium potatoes, about a pound, quartered
• Salt and pepper
• 2 small lobsters, about 1 1/4 pounds each
• 2 tablespoons butter
• 4 cloves garlic, crushed
• 1 pint cherry or grape tomatoes
• 20 or 30 basil leaves

1. Bring a large pot of water to a boil.
2. Put the oil in a wide skillet and turn the heat to medium-high.
3. Add the potatoes and sprinkling of salt and pepper and proceed to brown them on all sides, slowly and carefully, adjusting the heat as necessary.
4. Meanwhile, boil the lobsters for 2 minutes, then plunge them (reserve the water) into an ice-water bath.
5. Break off the claws and remove the meat from them; break off the tails and cut each into three or four sections, leaving the shell on.
6. Take all remaining parts of the lobster, return them to the boiling water, and simmer, covered, for about an hour.
7. Add the butter to the (hopefully now nearly perfectly browned) potatoes.
8. Raise the heat to fairly high, add the lobster pieces as well, and brown lightly, turning once or twice.
9. Add the tomatoes and cook, stirring once or twice, to heat through.
10. Stir in the basil leaves, taste and adjust seasoning, and serve.

extra virgin olive oil, potatoes, salt, lobsters, butter, garlic, cherry, basil

Taken from cooking.nytimes.com/recipes/1015642 (may not work)