Aragosta alla Catalana
Aragosta alla Catalana
Alghero-style Spiny Lobster
Spiny lobsters abound in the craggy coves of northwestern Sardinia. The entire area was intermittently under Catalan rule since the fourteenth century, hence the modifier catalana in this dish’s name. The Spanish presence is hardly ancient history in and around the city of Alghero, where residents speak a Catalan dialect that sounds closer to the language of Barcelona than that of Cagliari, a city on the island’s southern coast. Aragosta alla catalana is a popular dish during Christmas Eve festivities, when algherese tables are filled with a pescatarian feast. The lobsters they use are more like the Caribbean spiny lobster than those that dwell in the cold waters of New England. That said, you can use Maine lobster as a substitute if spiny lobster isn’t available in your area. The tangy vinegar note is nice in this dish, but don’t let the lobster marinate for too long, or the tender meat will seize up. Instead, dress the lobster just before serving.
Ingredients (10)
Ingredients (10)
Instructions
Wrap the lobsters in a wet cloth and place them in the freezer or a tub filled with a crushed ice slurry for 20 to 30 minutes.
Bring a large pot of water to a rolling boil over high heat. Fill a large bowl with ice water and set it nearby.
Transfer one lobster to a work surface, belly-side up (placing it on a folded kitchen towel will keep it from sliding around). Using a sharp kitchen knife and a decisive, controlled movement, cut down into the underside of the lobster along its central line, from head to tail. Repeat with the remaining lobsters.
Combine the onion, tomatoes, potatoes, and parsley in a large bowl. Season with a heavy pinch each of salt and pepper and pour over the vinegar and olive oil. Set aside to marinate for 10 minutes.
When the water comes to a boil, drop in the lobsters, return the water to a boil, and cook for 8 to 10 minutes, or until the flesh is firm and opaque.
Drain, shock in the ice bath, and set aside.
Distribute the arugula over a large platter. Place the lobsters over the arugula, shell-side down. Spoon the onion mixture over the lobsters and serve at room temperature.
This recipe is part of the Food of the Italian Islands digital cookbook, and is only available once you've purchased the cookbook.
Purchase ($25.00)
