Catalan lobster 

Catalan lobster is an excellent second course based on fish that is served on special evenings, for example a romantic Valentine's Day dinner. As complex as it may seem to prepare it, it is a very simple dish. As the name implies, it is a typical dish of Catalonia that is a region of Spain and is prepared by boiling this delicious crustacean for a few minutes and then drained and cooled before being cut in half for the length. From here will be extracted the pulp that will be used to prepare the filling to be seasoned with an emulsion of oil, salt and pepper. This preparation is already light in itself but with a little attention we can do it light and by counting calories we will make this dish delicious, an ideal meal if you are on a diet or if you simply want to stay light...

The Catalan lobster is a dish and a very ancient recipe, born in Catalonia, a region of Spain and is handed down for generations and generations. Catalan lobster is used both as an appetizer and as a second course, as it is very light and delicate. Like all the best recipes, even that of Catalan lobster needs careful preparation, in which the cooking of the lobster becomes fundamental, even before the seasoning with the typical ingredients of the recipe. As for the presentation of the Catalan lobster, there are those who prefer to dust it competently and then cut it into pieces and season it and those who prefer to create a beautiful presentation, using the head and claws of the lobster in the dish.

Ingredients

Lobster 800 g.

Tomatoes 8

Onions 1

Lemon 1

Olive Oil 4 tablespoons

Salt

Pepper

Preparation

First boil the lobster in plenty of boiling salted water and for at least 25 minutes. After the cooking time, let it cool in its cooking water and then drain it and cut it in half lengthwise. Remove the pulp and cut it into pieces. Place it in a salad bowl and in the meantime peel the onion and chop finely. Add it to the pulp and now wash the tomatoes that will be sliced. Remove the seeds and all the vegetation water and add them in the same bowl as the crustacean. Mix everything well and in a separate bowl prepare an emulsion with extra virgin olive oil, lemon juice, salt and pepper. Season the lobster pulp and mix well. At this point you will have two options to serve this exquisite dish. You can serve it in the bowl in which you have prepared it, or rinse the lobster shells from which you have extracted the pulp and serve the Catalan lobster in its shell.

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