Fried green tomatoes with cherry tomatoes, pancetta and lobster

Ingredients:

• 4 green tomatoes, sliced ​​into 1cm thick rounds.
• 1 and 1/4 cups flour
• 4 large eggs, beaten with a little water
• 1 cup fine cornmeal
• 0.5 cup + 2 tablespoons extra-virgin olive oil
• 110 g pancetta, diced
• 2 crushed garlic cloves
• Four lobster tails, each weighing 90 grams, cut in half lengthwise with the shells on
• 0.5 cups white wine
• 2 cups cherry tomatoes, halved lengthwise
• A pinch of crushed red pepper flakes
• 1 cup chicken broth
• Vegetable oil for frying
• 6 basil leaves
• 2 tbsp. l. grated parmesan

Preparation:

1. Place the sliced ​​green tomatoes on a rack on a baking sheet and sprinkle with a little coarse salt. Let them sit for 30 minutes.
2. Prepare a breading station by placing 1 cup of flour in one bowl, eggs in a second bowl, and cornmeal mixed with the remaining 1/4 cup of flour in a third. Pat the green tomatoes dry on both sides. Sprinkle with coarse salt, then roll the tomato circle in flour, shaking off any excess, dip it in the egg, and finally roll it in cornmeal. Place on a baking sheet lined with parchment paper and repeat with the remaining tomato slices. Be sure to distribute the cornmeal evenly over the tomatoes so they are completely coated.
3. Pour 2 tablespoons of olive oil into a large skillet with high sides and place over low heat. Add the pancetta and crushed garlic and cook over low heat, stirring occasionally, until the pancetta is crisp and most of the fat has rendered, 10–12 minutes. Remove the pancetta with a slotted spoon to a plate lined with paper towels. Sprinkle the lobster tails with coarse salt. Place them cut-side down in the skillet and cook for 2–3 minutes, until they begin to turn pink. Add the white wine and cover the skillet to steam the lobster for another 1–2 minutes.
4. Place the lobster tails on a baking sheet and let them cool slightly. Add the cherry tomatoes, crushed red pepper, and salt to the pan. Cook until the cherry tomatoes begin to burst, 5–7 minutes. Add the chicken broth and continue cooking, stirring occasionally, until the sauce has reduced and thickened slightly, about 15 minutes. Remove and discard the crushed garlic. Sprinkle with coarse salt, if needed.
5. Carefully remove the meat from the lobster shells and discard the shells. Toss the lobster meat into the sauce to quickly heat through.
6. Heat a large skillet with the remaining 1/2 cup olive oil over medium heat. Add half of the green tomatoes (you'll be frying them in two batches) and fry for 3-4 minutes, or until crispy on the bottom. Carefully flip, then fry for another 2-3 minutes, or until golden brown. Transfer to a plate lined with paper towels to drain, then transfer to a baking sheet fitted with a wire rack to keep them crispy. Sprinkle with coarse salt immediately.
7. Heat vegetable oil in a deep fryer to 350°F (175°C). Fry the basil leaves until crisp, 1–2 minutes. Be careful, as the oil may splatter. Place the basil leaves on a paper towel-lined baking sheet.
8. To serve, arrange 2 fried green tomatoes on a plate and top with 2 lobster halves. Top with the split cherry tomatoes and drizzle the sauce around the green tomatoes, being careful not to let it get on them to prevent them from becoming soggy. Sprinkle with grated Parmesan and fried basil leaves.