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Angel Sweet® Chopped Lobster

Date night will never be the same after this tantalizing meal from Roger Mooking.

Serves 4


2 1 1/2lb live lobster
2 Tbsp olive oil
1/2 C finely diced shallots
4 green olives, pit removed and diced
2 cloves thinly sliced garlic
24 Angel Sweet® tomatoes, halved
1/2 C white wine
2 Tbsp chopped fresh tarragon
2 Tbsp chopped fresh chives
freshly ground black pepper to taste
4 Tbsp extra virgin olive oil


Bring a large pot of water to a boil. Prepare a bowl large enough to hold both lobsters and fill it halfway with ice water. Submerge lobsters in boiling water and cook for 6 minutes. Remove with tongs and submerge immediately in ice bath until fully cooled.
While lobster is cooling, prepare and measure all other ingredients as directed above.

Remove the claw, knuckle and tail meat from the shell, making sure to capture the juices that come from the cleaning process. Carefully strain the lobster juice and set aside. Chop the tail into 3 pieces perpendicular to the length of the tail. Discard the shells.

Preheat a large skillet to medium heat and add olive oil. Once pan is heated, add shallots and olives and cook till shallots are soft and translucent. Add lobster claws and sauté for 1 minute, then add chopped tails and tomatoes and sauté for another minute. Add wine, reserved lobster juice and knuckle meat and raise heat to medium high. Sauté for 2 minutes or until liquid is reduced by half. Add herbs, remove the pan from the heat and season with pepper to taste.

Chef's Notes

Plate each portion and drizzle with extra virgin olive oil. Serve hot.