Galician-Style Lobster With Pimentón and Olive Oil
Published May 30, 2009
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
¼ cup sea salt, plus more to taste
¼ cup extra virgin olive oil, plus more for drizzling
1 bay leaf
1 teaspoon whole black peppercorns
1 Idaho potato, cut into rough 1 inch cubes
1 Maine lobster, about 1½ pounds (see note)
1 teaspoon pimentón dulce (sweet Spanish paprika)
Nutritional analysis per serving
10 grams carbs; 48 milligrams cholesterol; 193 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 2 grams fiber; 246 milligrams sodium; 7 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, bring 2 quarts of water to a boil. Stir in the salt, olive oil, bay leaf, peppercorns and potato and cook, covered, for 2 ½ minutes. Add the lobster, head first, into the pot and cook, covered, for 7 minutes more.
- Step 2
Remove the lobster from the pot and drain the potatoes. Crack the lobster claws and cut the tail into 6 pieces.
- Step 3
Arrange the potatoes on a serving dish. Top with the lobster pieces. Place the pimentón in a fine-mesh sieve and sprinkle evenly over the top, gently tapping the side of the sieve to break up any large chunks. Sprinkle with more sea salt to taste and drizzle with more olive oil.
Lobster can be replaced by crab, shrimp or even monkfish cut into big chunks.
Private Notes
Comments
Thoughts on how to make this with monkfish? Would folks poach/boil the fish just subbing it in or cook in oil and broth? Welcome yummy tips