Chef David Burke makes angry lobster

Charlotte Restaurant Week is here and Red Salt by David Burke is taking part! Celebrity Chef David Burke stopped by the QC Kitchen to show us how to make one of his most popular dishes – angry lobster.


1. 2 cups Wondra flour
2. 1/4 cup chili powder
3. 2 tablespoons cayenne pepper
4. 2 tablespoons coarse salt plus more to taste
5. 3 2-pound live lobsters
6. 1 cup peanut oil
7. 8 cloves garlic, minced
8. 1 tablespoon hot red pepper flakes
9. 1 cup lobster or chicken stock
10. 2 tablespoons unsalted butter
11. 1 tablespoon fresh lemon juice
12. 1/2 loosely packed cup fresh basil leaves
13. 1/2 cup julienned Oven-Dried Tomatoes
14. Freshly ground black pepper


1. Combine the Wondra flour, chili powder, cayenne, and salt in a plastic bag. Set aside.

2. Cut the live lobsters in half. Remove the claws and break the claws open to expose as much meat as possible. Remove the meat from the

lobsters and place it into the seasoned flour. Shake to coat well. Remove the lobster from the flour and shake off any excess.

3. Preheat the oven to 475 degrees.

4. Heat the oil in a large sauté pan over high heat until smoking. Add the lobster pieces, cut side down, a few at a time, if necessary, and sear them for about 4 minutes, or until they are golden brown. Transfer the lobster to a baking sheet, and when all of the lobster is seared, place the baking sheet in the preheated oven and bake for 10 minutes.

5. While the lobster is baking, prepare the sauce. Return the sauté pan to medium heat and add the garlic and red pepper flakes. Sauté for about 3 minutes, or until the garlic is golden brown but not burning. Add the stock and bring it to a boil. Lower the heat and simmer for 5 minutes. Whisk in the butter and remove the pan from the heat. Whisk in the lemon juice, basil leaves, and tomato julienne. Season with salt and pepper to taste.

6. Remove the lobster from the oven. Place a mound of Lemon Rice in the center of each of the six plates. Place equal portions of the lobster over the rice. Spoon the sauce over the top of each mound and garnish with Fried Basil.

7. Serve immediately. (You don’t want to wait to try…)