Catalan style lobster recipe


You will need:
2 live lobsters (600 grams each) 2-3 Tropea red onions 200 grams cherry tomatoes 2-3 carrots 1 small endive 1 celery 1 fennel 1 spring onion 1 red pepper and 1 yellow 1 bunch of radishesFor the vinaigrette:
extra virgin olive oil white vinegar 1 lemon 1 spoon of mustard salt pepperINSTRUCTIONS:
Cut the red onion into thin slices and dip it in a bowl with hot water, adding a tablespoon of vinegar. Let them soak for at least 30 minutes. Fill with water a large pot (large enough to hold the lobster in its entirety), and when the water is at a rolling boil, drop in the lobsters. Cover with a lid and cook for 10-12 minutes on high heat until they turn red. Once cooked, remove the lobster from the water, let it drain and place on a cutting board. When the lobsters are cool enough to handle turn the lobster and, with the help of a poultry shears, make an incision on the abdomen, so as to cut the carcass for its entire length. Cut lobster tails completely in half lengthwise, exposing lobster meat.

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