Galician-Style Lobster With Pimentón and Olive Oil

Name: Galician-Style Lobster With Pimentón and Olive Oil
Total time: 20 min
Yield: Serves 4 as a tapas
Cuisine: spanish
Ingredients: 1/4 cup sea salt, plus more to taste; 1/4 cup extra virgin olive oil, plus more for drizzling; 1 bay leaf; 1 teaspoon whole black peppercorns; 1 Idaho potato, cut into rough 1 inch cubes; 1 Maine lobster, about 11/2 pounds (see note); 1 teaspoon pimentón dulce (sweet Spanish paprika)

Recipe from José Andrés and Richard Wolffe

Adapted by Christine Muhlke

Total Time: 20 minutes
Rating: 4(24)
Comments: Read comments

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Ingredients

Yield:Serves 4 as a tapas

¼cup sea salt, plus more to taste
¼cup extra virgin olive oil, plus more for drizzling
1bay leaf
1teaspoon whole black peppercorns
1Idaho potato, cut into rough 1 inch cubes
1Maine lobster, about 1½ pounds (see note)
1teaspoon pimentón dulce (sweet Spanish paprika)

Ingredient Substitution Guide

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Preparation

Step 1
In a large pot, bring 2 quarts of water to a boil. Stir in the salt, olive oil, bay leaf, peppercorns and potato and cook, covered, for 2½ minutes. Add the lobster, head first, into the pot and cook, covered, for 7 minutes more.
Step 2
Remove the lobster from the pot and drain the potatoes. Crack the lobster claws and cut the tail into 6 pieces.
Step 3
Arrange the potatoes on a serving dish. Top with the lobster pieces. Place the pimentón in a fine-mesh sieve and sprinkle evenly over the top, gently tapping the side of the sieve to break up any large chunks. Sprinkle with more sea salt to taste and drizzle with more olive oil.

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