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Catalan lobster

Catalan lobster

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Catalan lobster recipe of of 21-12-2016 [Updated on 20-02-2018]

The Catalan lobster is a typical dish of Sardinia, Alghero to be precise. Apparently the link between Alghero and Catalonia is due to the expulsion of the Sardinians and the introduction of the Catalans by the D'Aragones, which is still evident today as a variant of Catalan is spoken in the city. Most likely the recipe was born in that period, in Sardinia and not in Spain as the name would lead to think. In reality, for a long time, I too believed that the preparation came from afar, but today I discovered, thanks to Franco and the confirmation of 2 Spanish friends, that the origin of this dish is all Italian! The Catalan lobster can be brought to the table as an appetizer or as a main course and is a very simple preparation, to be done in a short time but with an excellent result. Cherry tomatoes and onion will be the "bed", while lemon and pepper will enhance the soft pulp of the crustacean.
Whether it's for the Christmas holidays, for a quick summer dinner or simply to pamper your palate, theCatalan lobster it's a guaranteed dish that I recommend you try, I loved it;)
I used a frozen lobster, to be honest, I never cooked fresh because the cooking method inhibits me a bit, but the choice is yours.


How to make Catalan lobster

After washing the lobster, boil it in a pot with boiling water for 10 minutes.
Then lift it, clean it by extracting the pulp (here you will find the guide) and keep the sauce obtained.

Cut the cherry tomatoes into small cubes and the onion into thin slices.
Place the onion and the cherry tomatoes on top of a plate.

Take the sauce back and add pepper, salt and lemon juice and mix until you get an emulsion.
Compose the dish by adding the lobster and season with the emulsion.

Serve your Catalan lobster.

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