Fried Green Tomatoes with Burst Cherry Tomatoes Pancetta and Lobster
Ingredients
- 4 green tomatoes, sliced into 1/2-inch-thick slices
- Kosher salt
- 1 1/4 cups all-purpose flour
- 4 large eggs, whisked with a splash of water
- 1 cup fine cornmeal
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 4 ounces pancetta, diced
- 2 cloves garlic, smashed
- Four 3-ounce lobster tails, halved lengthwise with shell
- 1/2 cup white wine
- 2 cups cherry tomatoes, halved lengthwise
- Pinch crushed red pepper flakes
- 1 cup chicken stock
- Vegetable oil, for frying
- 6 basil leaves
- 2 tablespoons grated Parmesan
Instructions
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