Lobster Catalan Recipe

Lobster Catalan is a delight for seafood lovers. This makes for a delicious and sumptuous main course.The ingredients used provide a distinct flavor to this recipe. I made this recipe for a party last week and i still have the guests calling up for the recipe.

Summary

Difficulty LevelEasyCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Yellow pepper1 Large, roasted
 Red pepper1 Large, roasted
 Frozen lobster/Crawfish2
 Scallions4 Large
 Ripe tomatoes4 Medium
 Black olives10 , pitted
 Green olives10 , pitted
 Oregano1 Pinch (Generous)
 Capers2 Tablespoon
 Lemon1
 Fresh basil sprig2
 Light olive oil6 Tablespoon
 Extra virgin olive oil3 Tablespoon
 Red chili pepper1 , finely chopped
 Salt To Taste
 Black peppercorns To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2420 Calories from Fat 1427

% Daily Value*

Total Fat 161 g247.2%

Saturated Fat 17.5 g87.7%

Trans Fat 0 g

Cholesterol 860.7 mg

Sodium 4108.7 mg171.2%

Total Carbohydrates 66 g22.1%

Dietary Fiber 16.8 g67.1%

Sugars 21.1 g

Protein 181 g362.4%

Vitamin A 204.6% Vitamin C 933.9%

Calcium 76.2% Iron 44.9%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1 A day before you plan to serve this dish, roast the peppers in a moderate oven.
2 Allow to cool.
3 Peel them, and cut into thin strips.
4 Cut these strips into small pieces or dice shortly before using.
5 Thaw the lobsters or crawfish very slowly, leaving them on the bottom shelf of the refrigerator for 30 hours or thaw more quickly at room temperature (about 3 hours).

MAKING
6 In a pan, bring salted water or court bouillon to a gentle simmer.
7 Poach the thawed lobster in it for 5 minutes.
8 Drain and cool.
9 Place each one on a chopping board.
10 Place the tip of a heavy kitchen knife in the center of the lobster's head where there is usually a cross shaped indentation.
11 Push firmly downward or use a mallet to tap the handle of the knife sharply to pierce the shell.
12 Cut the lobster lengthwise in half, and remove all the white meat.
13 Reserve the soft meat in the head for other uses.
14 Cut the white, tail meat into slices about 1/4 inch thick.
15 Season with a little salt and freshly ground pepper; set aside.
16 Trim off the roots and leaves of the scallions.
17 Remove the outermost layer, and slice the bulb into thin rings.
18 Blanch these for 30 seconds in simmering salted water.
19 Remove with a slotted spoon and drain.
20 Blanch and peel the tomatoes.
21 Carefully seed them and cut into small pieces.
22 In a large nonstick skillet, heat 3tbsp of light olive oil.
23 Saute the scallions, chili pepper if used, tomatoes, peppers, and all the olives.
24 Add the oregano, capers, a pinch of salt, and some freshly ground black pepper.
25 Reduce the heat and stir while simmering for about 30 seconds.
26 Turn off the heat.
27 In another nonstick skillet, heat 3 tbsp of light olive oil.
28 Saute the pieces of lobster over moderately high heat for about 30 seconds on each side.

SERVING
29 Spoon some of the vegetable mixture onto heated individual plates.
30 Place an equal number of lobster slices on top of each serving, and squeeze a little lemon juice over them.
31 Serve at once.
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