Bosana-Style Lobster
Description
There was a time when the Sardinian coasts, particularly around Alghero and nearby Bosa, were abundant with lobsters, which local families cooked in large quantities.
Bosana-style lobster is a delicious seafood main course, perfect for refined lunches and dinners.
Discover all the secrets of this ancient Sardinian fishermen’s recipe.
Ingredients
to recalculate the ingredient amounts
- Lobsters about 700 g each 2
- Extra virgin olive oil 40 ml
- White wine vinegar 10 ml
- Salt q.b.
Instructions
- 1 To prepare the Bosana-style lobster, first boil the lobsters. Bring a pot of salted water to a boil. Tie the two live lobsters together at the tail, and once the water boils, place them in the pot. Cook for about 20 minutes. Once done, let them cool in the water.
- 2 Extract the meat from the lobster tails and cut into fairly thick slices, taking care to remove the intestine, which contains sand. Also recover the meat from the claws and legs.
- 3 Take the yellow lobster liver from the head and place it in a separate bowl. Add extra virgin olive oil, 3 g of salt, and vinegar. Whisk the mixture with a fork to make an emulsion.
- 4 Arrange the lobster pieces on a serving plate, dress them with the emulsion, and serve immediately.
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