LOBSTER CATALAN (ARAGOSTA ALLA CATALANA), REVISITED
This recipe is a classic case of the whole being greater than the sum of its parts, especially when prepared and eaten outdoors, in warm weather, with bread and unconscionable quantities of Italian or Spanish rosé, ideally in Sardinia or at least with Sardinians. Female lobsters, with their delicious red roe, are a must. Ask your fishmonger, or look for animals with broad tails and soft, translucent feelers that cross at the tips.
Provided by Anthony Bourdain
Yield Serves 2-4 as an appetizer
Number Of Ingredients 8
Steps:
- In a small, non-reactive bowl, toss together the onion, vinegar and and few pinches of salt. Set aside to lightly pickle for at least 30 minutes and up to 6 hours.
- Bring a large pot of heavily salted water to a boil and cook the lobsters in it for 12 minutes. Remove them from the pot and, when cool enough to handle, twist off and crack open the tails, using a kitchen towel to protect your hands.
- Remove the lobster roe (if available) from the place where the tail met the body. It is a coral-red bundle of tiny eggs. As best you can, delicately separate the eggs, taking care not to crush them, and set aside in a small bowl. Remove as much of the tomalley-the greenish substance found alongside the roe and possibly also in the head, that acts as the lobster's liver and pancreas, and which is quite delicious-and add it to the bowl with the roe.
- Remove the meat from the shell and coarsely chop it. Remove the claws, crack them and extract the meat. Extract as much of the knuckle and body meat as possible. Arrange all of the lobster meat on a serving platter or in a serving bowl, cover and chill.
- In a small bowl, whisk together the olive oil, lemon juice, mayonnaise and salt to taste. Fold in the reserved lobster roe and tomalley, taste and adjust seasoning accordingly.
- When ready to serve, scatter the pickled onions and the tomatoes over the lobster. Pour the dressing mixture over the lobster and vegetables, and serve immediately.
LOBSTER ALLA DIAVOLA
I've cooked lobster alla diavola (devil's style) since I was first married. We serve lobster at family celebrations, usually with linguine or capellini. -Marcia Whitney, Gainesville, Florida
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Using kitchen scissors, cut through bottom of lobster tail lengthwise down the center. Place lobster tail, cut side up, on a cutting board. Using a chef's knife, cut through lobster meat and shell. Carefully remove meat from shell and cut into 1-in. pieces. Set lobster shells aside., In a 6-qt. stockpot, heat oil over medium-high heat. Add jalapeno; cook and stir 1-2 minutes or until tender. Add garlic; cook 1 minute longer., Add tomatoes, dried tomatoes, wine, sugar and seasonings, breaking up tomatoes with a spoon. Add reserved lobster shells. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes, stirring occasionally. Remove shells; set aside. Stir in vinegar., In a large skillet, heat butter over medium-high heat. Add shallots; cook and stir until tender. Add lobster meat; cook and stir 2-4 minutes or until meat is opaque. Stir into tomato mixture. Bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until meat is firm but tender., To serve, fill lobster shells with tomato mixture. Serve with linguine; sprinkle with parsley.
Nutrition Facts : Calories 254 calories, Fat 11g fat (4g saturated fat), Cholesterol 154mg cholesterol, Sodium 820mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 4g fiber), Protein 20g protein.
RISOTTO CON L'ARAGOSTA (LOBSTER RISOTTO)
This recipe is Italian was brought home from culinary school by my DD where it was made in class. I have not had it, but she told me it was very good. Enjoy.
Provided by AcadiaTwo
Categories Lobster
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In sauce pan saute onions in 2 tablespoons butter until tender.
- Add the rice and cook a minute of two, stirring constantly.
- Add wine and cook until absorbed.
- Add stock in stages, stirring until rice is between al dente and tender/creamy.
- Cut lobster tail into chunks and add to rice.
- Cook until lobster is cooked through.
- Add remaining butter, Old Bay seasoning and grated cheese.
- Sprinkle with parsley.
AL FORNO'S ARAGOSTA DA INFERNO (LOBSTER FROM HELL)
Al Forno is one of R.I. great casual Italian restaurants in Providence. Great recipe for the summer. A nice change from boiled lobster, but then again, no lobster is bad!
Provided by quotFoodThe Way To
Categories Lobster
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preparation: Prepare a hot charcoal fire. (A grill rack will not be necessary.).
- When the coals and grill are red-hot (you should be able to hold your hand 3 to 5 inches over the fire for a count of three), rake them out evenly across the bottom of the grill. It is important to have only enough coal to form one layer across the bottom of the grill. The more coal that is stacked, the hotter the fire will be and this will vary cooking times.
- Split the lobster in half lengthwise and remove the rubber bands on the claws. Place each lobster (2 halves) in its own foil bag (being careful not to puncture the bag) and, to each bag, add 3 tablespoons olive oil, ½ cup tomatoes, a pinch of red pepper flakes, ½ teaspoon garlic, ¼ cup parsley, ¼ cup white wine and 3 tablespoons of butter. If the bag is punctured, remove the lobster and place into a new bag along with the ingredients. Crimp the bag closed by pulling together the two sides and rolling them over one another.
- Place the bag directly onto the coals of the fire, again being careful not to puncture the bag. Cook for 8 to 9 minutes and then remove the bag from the coals but do not open yet. Allow the bag to sit for 3 minutes.
- Open the bag and place the 2 lobster halves onto the plate and pour the sauce over the top. Garnish with the reserved parsley and a drizzle of extra virgin olive oil. Serves: 2.
Nutrition Facts : Calories 1334.1, Fat 81.4, SaturatedFat 28.7, Cholesterol 738.5, Sodium 2033, Carbohydrate 6.6, Fiber 0.7, Sugar 0.8, Protein 129
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