Catalan Lobster With Peppers

Instructions

1 Roast the peppers, peel them and cut into thin strips. Cut these strips into
small dice shortly before using.
2 Thaw the lobsters very slowly, leaving them on the bottom shelf of the
refrigerator for 30 hours or thaw more quickly at room temperature (about 3
hours).
3 When completely thawed, poach in gently simmering salted water or in a
court-bouillon for 5 minutes; drain and leave to cool. Place each one in turn on
a wooden chopping board, the right way up, and place the tip of a heavy kitchen
knife in the centre of the lobster's head where there is usually a cross-shaped
indentation.
4 Push firmly downwards or use a mallet to tap the handle of the knife sharply to
pierce the shell, cut the lobster lengthwise in half and remove all the white
meat. Reserve the soft meat in the head for other uses.
5 Cut the white tail meat into slices about 1/4 in (6 - 7 mm) thick and season.
Trim off the roots and leaves of the spring onions, remove the outermost layer
and slice the bulb into thin rings; blanch these for 30 seconds in simmering
salted water; remove with a slotted spoon and drain.
6 Blanch, peel and seed the tomatoes; cut them into small pieces. Heat 2 tbsp of
the light olive oil in a large non-stick frying pan and saute the spring onions,
chilli pepper, tomatoes, peppers and all the olives.
7 Add the oregano, capers, a pinch of salt and some freshly ground black pepper.
Reduce the heat and stir, simmering, for about 30 seconds. Turn off the heat.
Heat 2 tbsp of light olive oil in another non-stick frying pan and saute the
pieces of lobster over a moderately high heat for about 30 seconds on each side.
8 Spoon some of the vegetable mixture on to heated individual plates, place an
equal number of lobster slices on top of each serving and squeeze a little lemon
juice over them; sprinkle with olive oil and garnish with small sprigs of fresh
basil or parsley.

Catalan Lobster With Peppers

Keywords:

🧂 Ingredients

Instructions

Catalan Lobster With Peppers

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook