1.For
the bean purée: place
the olive oil, garlic, red pepper
flakes, and herbs in a medium sauté pan.
Cook over low heat for 5 minutes.
Add the beans, salt, and pepper
to taste. Cook over medium-low
heat for about 5 minutes, or until
the flavors meld. Place in a food
processor and process until smooth.
If the mixture seems dry, add a
little water and extra virgin olive
oil to achieve a creamy texture.
Keep warm.
2. Meanwhile, grill the bread on both
sides. Wipe one side of the bread
with the whole garlic, and drizzle
with extra virgin olive oil.
3. In
a very large stockpot over high
heat, bring the water to a boil and
add the salt. Add the Maine lobsters to the boiling water and
blanch for 2 minutes. Remove the
Maine lobsters and drain them.
4. Remove
the claws and pull the meat from
the shell, cut through the head and
tail lengthwise, and pull out the
tail meat in 2 whole pieces. Slice
into ½-inch
thick medallions. Combine with
olive oil, shallots, chopped garlic,
pepper flakes, lemon zest, and
crushed fennel seeds in a bowl.
Season well with salt and pepper.
5. To
roast the Maine lobsters: Preheat
the oven to 450ºF. When
ready to cook, heat a sauté pan
in the hot oven. Add the Maine lobster
with some of the oil to the pan,
toss, and place back in the oven
to finish cooking, tossing periodically.
Remove from oven when the Maine lobster
is cooked, 6-8 minutes. Add the
chopped parsley so it sizzles.
6. While
the Maine lobster is cooking, spoon the
bean purée on
the bread. As soon as the Maine lobster
comes out of the oven, top the
warm white bean bruschetta with
the Maine lobster and drizzle with
a few drops of the parsley oil.
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