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Active Time: 30 Minutes
Total Time: 30 Minutes
Yield: Serves 4
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In Italy the best lobsters are caught along the coastal areas of the western Mediterranean, especially in Sardinia and Sicily. One of the most important lobster fishing centers is Alhero on the northwest coast of Sardinia, where lobsters are boiled and served with an uncooked sauce of finely sliced tomatoes and onions in an oil and lemon juice dressing.
This recipe comes from the area around Cagliari in the south of Sardinia and makes use of the typically Sardinian fragrances of thyme, marjoram, basil and parsley. |
RECIPE INGREDIENTS
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DIRECTIONS
In a saucepan, combine the fish stock, salt and pepper, parsley, basil, thyme, marjoram and olive oil. Beat with an immersion mixer or in an electric blender to give a rather thick green sauce.
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Cook the lobster, whole, directly on a grill, or under the broiler with the heat not turned up too high, allowing 15 minutes per side.
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When cooked, break the lobster in half lengthwise, remove the flesh from the shell and discard the stomach sac and intestines from the head section. Cut the flesh into cubes and dress with green sauce. Return the lobster meat to the shell and serve.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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