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-leaf parsley, chopped
- 1 bunch basil, chopped
- 1 sprig thyme, chopped
- 3 marjoram leaves
- 1 cup extra-virgin olive oil
- 1 lobster, about 2 pounds
In a saucepan, combine the fish stock, some salt and pepper, the 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.
nutrition information per serving
743 calories; 59g total fat; 216mg cholesterol; 1418mg sodium; 7g carbohydrates; 2g fiber; 44g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.