Wednesday, October 19, 2011

Lobster Romesco

Freshly caught shellfish is the most common luxury in Spanish cuisine. The tangy sauce, which gives this dish its name, is delicious with either hot or cold cooked lobster

  • 2 cooked lobsters
  • 2 tomatoes
  • I red chili
  • I clove of garlic
  • I tbsp paprika
  • salt
  • 2 tbsp olive oil
  • vinegar
To prepare the lobster twist off the large claws and crack them without damaging the flesh. Remove and discard the smaller claws and the head. Using a sharp pointed knife split the lobster down the middle of the body from head to tail. Remove and discard the intestines, stomach and gills. Arrange the body and large claws on a serving dish. To make the sauce put the tomatoes, chili and garlic into a moderate oven for a few minutes until soft but not browned. Skin the tomatoes and garlic. Skin and de-seed the chili. Pound them together in a mortar. Add the salt and paprika. Mix in the olive oil, add a little vinegar if necessary, but keep the sauce thick. Press the sauce through a fine sieve and serve with the lobster.

No comments:

Post a Comment