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Lobster with Green Sauce

Source: The Italian Gourmet
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Active Time:  30 Minutes
Total Time:  30 Minutes
  Serves 4
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.
1 cup fish stock
salt and freshly ground pepper
1 sprig flat-leafed parsley, chopped
1 bunch basil, chopped
3 marjoram leaves
1 cup extra-virgin olive oil
1 lobster; about 2 lb
1 sprig thyme, chopped
Lobster with Green Sauce Recipe at
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.

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.

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.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 743
Fat. Total: 59g
Fiber: 2g
Carbohydrates, Total: 7g
Sodium: 1418mg
% Cal. from Fat: 71%
Cholesterol: 216mg
Protein: 44g
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