1 3/4 lb live lobster (or 2 uncooked lobster tails)
2 tbsp water
1/2 cup salted butter (1 stick), cut into 1 tablespoon chunks
1 clove garlic, very finely minced
2 tomatoes, cut into large chunks
4-5 fresh basil leaves, chiffonade
If using live whole lobster, bring a large pot of water to boil. Turn off heat and add the lobster. Cover with lid and let cook for 3 minutes. Remove all lobster meat from shell and cut into large chunks.
In a sauce pan, bring 1 tablespoon of water to simmer over medium-low heat. Whisk in 1 piece f butter. When butter has melted, add another piece. Continue with remaining butter pieces, one at a time. Make sure the mixture does NOT come to a boil, otherwise the butter will separate.
Keeping the heat on medium-low, add the lobster pieces and cook for 5 minutes, turning the lobster pieces every minute or so. Make sure mixture does not boil. Remove lobster pieces and divide between 2 serving bowls.
In the same saucepan with the remaining butter, turn the heat up just a bit, add the garlic. When fragrant, add the tomatoes and cook for just a couple of minutes until the tomatoes have released some of the juices. Gently smash the tomatoes a bit so more juice comes out. Throw in the basil and you’re done. Spoon tomatoes over lobster and serve immediately.