One of my all times favourite!

This is originally from the Catalunya region of Spain, likely from the seaside of Barcelona area where the lobster fishing is quiet prominent.

The dish is also very popular in the Italian island of Sardegna, that shares the same sea of the Spanish East Coast of Costa Brava.

This dish puts together the flavours typically found in these sunny areas, that includes ripe tomatoes and red onions, full bodied olive oils and tangy lemons.

Ingredients for 2 people:

1 Lobster of 1Lb – 1.5Lb

1/2 red onion sliced

1/2 cup extra virgin olive oil

Juice from half lemon

1 tsp fine sea salt

1/2 cup white vinegar

1 cup water

bunch of cherry tomatoes kept whole or halved


Soak the red onion slices in water and vinegar for about 1 hour.

Cook the whole lobster in boiling water for 8 – 10 minutes to have it fully cooked and not tough.

Once cooked, separate the head from the tail, scoop out of the head the tomalley or also known as the “green goo”.

Prepare a vinaigrette with the lemon juice, salt, olive oil and the lobster head tomalley, whisking all the ingredients together. Add 1 tbsp of the water and vinegar mix from the onion soaking.

Remove the lobster tail meat from its shell and cut it in medallion or big chunks.

Drain the onions and mix them in with the vinaigrette, add the lobster.

Plate by  placing the lobster and onions, add you cherry tomatoes.

Season with black pepper if desired.


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