Lobster Salad Catalan

Lobster Salad Catalan

1 small onion, peeled and cut into julienne
1/4 cup sherry vinegar
Salt to taste
4 ea. 4 oz. lobster tails
1/4 cup best-quality Spanish or Italian extra-virgin olive oil
2 tbsps. freshly squeezed lemon juice
1 tbsp. mayonnaise
1 cup cherry tomatoes, cut in half
1 tbsp. mixed chopped herbs – basil, parsley, chives, thyme, chervil, oregano or tarragon.

In a small, non-reactive bowl, toss together the onion, vinegar and a few pinches of salt. Set aside to lightly pickle for at least 30 minutes and up to 6 hours.

Bring a large pot of heavily salted water to a boil and cook the lobsters in it for 6 minutes. Remove them from the pot and let them cool.

Remove the meat from the shell and coarsely chop it. Arrange the lobster meat on a serving platter or in a serving bowl, cover and chill.

In a small bowl, whisk together the olive oil, lemon juice, mayonnaise and salt to taste. Fold in the reserved lobster roe and tomalley, taste and adjust seasoning accordingly.

When ready to serve, scatter the pickled onions, herbs and the tomatoes over the lobster. Pour the dressing mixture over the lobster and vegetables and serve immediately. We recommend serving with hot crusty bread.

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