Lobster Catalan

Lobster Catalan is a simple recipe, served both as a main course but also as an appetizer. The delicate and refined flavor of the lobster meat combined with tomatoes and red onion will make this recipe a sure success on the palate of our guests.

Listen to the audio recipe for lobster Catalan

Ingredients for the lobster Catalan recipe (4 people)

2 lobsters (about 0,8 – 1,1 pounds each);
0,6 pounds of cherry tomatoes;
1 red onion;
2 lemons;
White wine vinegar;
3 tablespoon of extra virgin olive oil;
Salt and black peppercorns to taste;

DIFFICULTY	COOKING TIME	PREPARATION TIME
simple	15′	10′

Nutritional values for one serving
Energy		0 kcal
Energy		0 Kj
Fats		0 gr.
	Saturated fats	0 gr.
	Monounsaturated fats	0 gr.
	Polyunsaturated fats	0 gr.
Carbohydrates		0 gr.
	of which sugars	0 gr.
Proteins		0 gr.
Salt		0 gr.
Dietary fiber		0 gr.
Cholesterol		0 gr.
Potassium		0 gr.

Preparation of the lobster Catalan

Make sure that the lobster is no longer alive and put it whole to boil in a pot filled with water for 10 minutes.

In the meantime that the lobster is cooking, cut the cherry tomatoes into small wedges.

Cut the red onions into wheels. To soften the flavor of the onions, and prevent them from being too dominant, put under them water and a tablespoon of white wine vinegar for 10-15 minutes.

Once the lobster is cooked, remove it from the water and let it drain and cool for a few minutes.

Cut the lobster into two parts, using the appropriate scissors for crustaceans or even a knife. Break the shells with special scissors or with a nutcracker.

Remove all the whole lobster meat, both from the armor of the tail and from the shells. Slice the meat into small cubes and then place them in a bowl.

Add also all the meat from the lobster head in the bowl.

Season with extra virgin olive oil, salt and freshly ground peppercorns and finally the freshly squeezed lemon juice. Whisk together to form a dressing.