Catalan Lobster

Catalan Lobster is a delicacy that combines flavors of the sea with the freshness of citrus fruits and garden scents. Here’s how to prepare it:

Ingredients

• 1 lobster of about 600 g (alive or previously boiled)
• 2 ripe tomatoes
• 1 red onion
• Juice of 1 lemon
• Chopped fresh parsley
• Extra virgin olive oil
• Salt to taste
• Pepper to taste

Preparation

1. If the lobster is alive, you’ll need to boil it: bring a pot of salted water to a boil and immerse the lobster. Let it cook for about 12-15 minutes, then remove and let it cool.
2. In the meantime, prepare the Catalan sauce: wash and dice the tomatoes, thinly slice the red onion, and put everything in a bowl.
3. Season the tomatoes and onion with the lemon juice, a drizzle of extra virgin olive oil, salt, pepper, and chopped parsley. Gently mix and let it season for a few minutes.
4. When the lobster is cool, split it into two parts lengthwise using a sharp knife. Remove the intestine and any inedible parts.
5. Gently extract the meat from the claws and tail, trying to keep it as whole as possible.
6. Arrange the half shells on a serving dish and fill with the lobster meat.
7. Cover the meat with the prepared Catalan sauce.
8. If you wish, garnish with additional parsley leaves or lemon wedges and serve the dish chilled.

Fun Facts

Serving lobster with the Catalan sauce is typical of Spanish cuisine and, in particular, that of Catalonia, from which the dish takes its name. In Italy, especially in Sardinia, this preparation has become very popular, as the freshness of the dish pairs well with the liveliness of Mediterranean flavors.