Spanish-Style Lobster Appetizer
Ingredients
- 1 bay leaf
- 1 or 2 live lobsters (about 2 lb/1 kg)
- 1/4 cup (60 mL) extra-virgin olive oil
- 1 medium Spanish onion, chopped
- 1 clove garlic, minced
- 2 tsp (10 mL) tomato paste
- 1/4 cup (60 mL) dry white wine
- 2 tbsp (30 mL) minced flat leaf parsley
- 1/4 tsp (1 mL) salt
- 1/2 tsp (2 mL) Spanish smoked paprika
Preparation
In large saucepan, combine 1 inch/2.5 cm salted water with bay leaf; bring to boil. Add lobster; cover and steam for 15 minutes. Remove lobster; rinse under cold water and let cool.
Strain cooking liquid, reserving 1/2 cup/125 mL.
When lobster is cool enough to handle, remove meat, tomalley (green-coloured liver from body section) and any coral (red roe), discarding shells; cut meat into chunks. Mix meat with tomalley and coral; set aside. (Make-ahead: Wrap and refrigerate lobster and cooking liquid separately for up to 1 day.)
In saucepan, heat oil over medium heat; fry onion until soft and light golden brown, about 25 minutes. Add garlic; fry for 1 minute. Push onion to side of pan. Add tomato paste; fry, stirring, until slightly darkened, about 1 minute. Stir in wine, parsley and salt; cook until reduced to about 1 tbsp/15 mL. Stir in reserved lobster cooking liquid; cook until reduced to about 1 tbsp/15 mL. Add lobster. Cook, stirring, until heated through. Sprinkle with paprika.
Makes 6 to 8 servings.
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