Catalan lobster: the recipe for an elegant and tasty seafood dish

L’Catalan lobster is a typical Sardinian recipe, precisely from the city of Alghero. It is prepared with lobster pulp, Tropea red onions, cherry tomatoes and fresh basil. Simple to prepare, but very refined, Catalan lobster can be served as antipasto o second dish of a very special fish dinner. A dish that, according to history, was brought precisely by the Catalans who invaded the island in the 14th century.

The freshness and acidity of the onions and cherry tomatoes binds perfectly to the delicate flavor of the crustacean, for a balanced and inimitable taste. We recommend the use of fresh lobsters to be cooked immediately, to preserve the softness of the meat. Alternatively, you can use frozen products which have a simpler management of the crustacean.

A useful advice, regarding the cooking of the crustacean, lies in the tie the claws with a double elastic if you cook it alive. Alternatively, you can also place the lobster in the freezer for an hour and a half before cooking. Here we propose an idea of ​​elegant dish, with a single lobster presented to the plate, but nothing takes away from cutting the pulp into several pieces and making a real sea ​​Salad.

You can also add other ingredients, such as boiled potatoes, carrots, celery, olives, and chopped parsley. For an even tastier variant, you can use thelobster instead of lobster: the result will be spectacular.

Find out how to make it to perfection by following the step-by-step procedure and advice. Also try the lobster paccheri and baked lobster.

How to prepare Catalan lobster

Peel and cut an onion into thin slices 1.

In a bowl, make a mixture of water and vinegar, with one part of vinegar and five of water 2.

Completely submerge the chopped onions 3 and let it rest for half an hour. In this way the onion will be more delicate and digestible.

In the meantime, wash the tomatoes well and cut them in half 4. Then season them with a drizzle of oil and a pinch of salt.

Proceed with cooking the lobster. Boil the water and place the lobster 5cooking it for 10 minutes.

You will see that the color will turn to carmine red. That’s the first sign that cooking is complete 6.

Once cooked, take the lobster and let it cool slightly; with the help of a pair of sturdy scissors or a poultry cutter, cut the shell and remove the pulp 7. For the claws you can also help yourself with a nutcracker.

Also break the head, take the tender part and put it in a bowl 8.

Season with a drizzle of oil 9.

Squeeze the lemon juice 10. Season with salt and pepper.

Mix everything well 11.

At the end you will need to get this consistency 12.

Drain the onions, rinse them and dry them well 13.

Arrange the onions on the bottom of a flat plate, creating the base 14. The more they are arranged in a precise way, the more spectacular the dish will be.

Add on top the cherry tomatoes, cut in half 15.

Place the whole lobster pulp with the help of the tongs 16.

Finally cover it with the sauce obtained 17.

Decorate with basil leaves 18.

The dish is ready to be served 19.

storage

It is advisable to prepare the Catalan lobster and consume it at the moment, at most within the day. Can be stored in the refrigerator for one day, but the lobster meat will lose its characteristic softness. If you don’t cook lobster right away, we recommend storing it in the freezer.