TABELIAAUTHENTIC RECIPE
Aragosta alla CatalanaCatalan-Style Lobster
A specialty of Alghero in northwestern Sardinia, where Spanish influence remains strong. Boiled lobster is served as a simple salad with tomatoes, onion, olive oil and lemon. Everything depends on the freshness of the ingredients.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (2 servings)
- Live spiny lobster or European lobsterUse live lobster; quality is everything1 lobster (700–900 g)
- Tropea red onionSlice into thin rings and soak in cold water to remove the sharpness1 piece
- Ripe tomatoesCut into thin half-moon slices2 pieces
- Extra virgin olive oil80 ml
- Fresh lemon juice1 fruit, juiced
- Sea saltas needed
Method
Dispatch the lobster
- 1 Dispatch the live lobster by quickly inserting a knife into its head.
Prepare the vegetables
- 1 Slice the red onion into thin rings, soak in cold water for 10 minutes, then drain.
- 2 Cut the ripe tomatoes into thin half-moon slices.
Ready when
Proceed after the onion has soaked in cold water for 10 minutes.
Boil the lobster
- 1 Bring salted water (30 g salt per 1 L water) to the boil, add the lobster and boil for 15–18 minutes.
- 2 When cooked, leave to cool at room temperature; do not put it in cold water.
Ready when
After 15–18 minutes, it is ready when the lobster has turned completely red.
Caution
Cold water draws out the flavor, so cool at room temperature.
Remove the lobster meat
- 1 Split the lobster lengthwise in half and remove the meat.
- 2 Remove the tomalley from the head as well and reserve for the dressing.
Dress and plate
- 1 Arrange the tomatoes and onion on a plate and place the lobster meat on top.
- 2 Combine 80 ml olive oil, lemon juice and salt in a bowl and mix in the tomalley to make the dressing.
- 3 Pour the dressing over the lobster and vegetables to finish.
About this dish
Alghero, in northwestern Sardinia, is known as “Italy’s Barcelona.” In 1353 the Aragonese-Catalan kingdom conquered the area, and Catalan settlers lived there for more than 300 years. That history remains inscribed in its architecture and dialect.
Aragosta alla catalana reflects this history. Lobster caught off Alghero is boiled, cooled to room temperature and dressed with fresh tomatoes, onion, lemon juice and high-quality olive oil.
As a meeting of Catalan cooking and Sardinia’s seafood, this dish has become rooted in Alghero’s food culture.
Bring the full course home next weekend.
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