📝 About This Recipe
A hallmark of Italian Alta Cucina, this elegant salad traces its roots to Alghero, Sardinia, where Spanish influence meets the bounty of the Mediterranean. Succulent, butter-poached lobster is paired with vibrant heirloom tomatoes and crisp red onion, all brought together by a sophisticated emulsion of lobster coral and citrus. It is a masterclass in simplicity, celebrating the purity of premium seafood and peak-season produce.
🥗 Ingredients
The Lobster
- 2 pieces Live Blue Lobster or Maine Lobster (approx. 600-700g each)
- 3 liters Court Bouillon (water infused with lemon, peppercorns, and bay leaf)
- 2 tablespoons Sea Salt (for the boiling water)
The Salad Base
- 600 grams Heirloom Tomatoes (assorted colors and shapes, sliced into wedges)
- 1 piece Tropea Red Onion (small, shaved paper-thin)
- 1/2 piece English Cucumber (peeled and sliced into half-moons)
- 1 handful Wild Arugula (for a peppery finish)
Catalana Emulsion
- 100 milliliters Extra Virgin Olive Oil (high-quality Italian monocultivar)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon White Wine Vinegar (aged Champagne vinegar also works well)
- all Lobster Tomalley/Coral (collected from the cooked lobster head)
- 1 pinch Maldon Sea Salt (to taste)
- 1 pinch Black Pepper (freshly cracked)
Garnish
- 8-10 pieces Fresh Basil Leaves (small Genovese basil)
- 1 teaspoon Capers (salted Pantelleria capers, rinsed)
👨🍳 Instructions
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1
Prepare a large pot of water with lemon slices, bay leaves, and sea salt. Bring to a rolling boil.
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2
Submerge the lobsters head-first into the boiling water. Cook the tails for 6 minutes and the claws for 8 minutes. Immediately plunge them into an ice bath to stop the cooking process.
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3
Once cooled, carefully crack the shells. Remove the tail meat in one piece and the claw meat intact. Slice the tail into thick medallions.
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4
Open the head of the lobster and collect the creamy green tomalley (and red coral if present) into a small bowl. This is the secret to an authentic Catalana sauce.
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5
To make the emulsion, whisk the collected tomalley with the lemon juice, white wine vinegar, and a pinch of salt until smooth.
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6
Slowly drizzle in the extra virgin olive oil while whisking constantly to create a thick, creamy, and savory dressing.
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7
Soak the shaved red onions in a bowl of ice water for 10 minutes to remove their harsh bite and make them extra crunchy.
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8
In a large mixing bowl, combine the heirloom tomato wedges, sliced cucumbers, and drained red onions.
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9
Lightly season the vegetables with sea salt and a spoonful of the dressing, tossing gently to coat without bruising the tomatoes.
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10
Arrange the seasoned vegetables on a chilled serving platter or individual fine-dining plates.
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11
Place the lobster medallions and claws elegantly over the bed of tomatoes.
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12
Drizzle the remaining Catalana emulsion generously over the lobster meat.
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13
Garnish with fresh basil leaves, rinsed capers, and a final crack of black pepper.
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14
Serve immediately while the lobster is slightly cool but not cold, allowing the flavors to bloom at room temperature.
💡 Chef's Tips
Always use live lobster for the best texture; frozen lobster will become watery and lose the essential tomalley for the sauce. Soaking the onions in ice water is a professional secret that ensures they stay crisp and sweet rather than overpowering. Use the best quality olive oil you can find, as it makes up a significant portion of the flavor profile. Do not overcook the lobster; 6-8 minutes ensures the meat remains tender and 'snappy' rather than rubbery. Ensure your tomatoes are at room temperature before slicing to maximize their natural sweetness and aroma.
🍽️ Serving Suggestions
Pair with a crisp, saline Vermentino di Sardegna to echo the Mediterranean origin. A chilled glass of Franciacorta Satèn provides a luxurious bubble that cuts through the rich lobster emulsion. Serve with toasted slices of Pane Carasau (Sardinian flatbread) for an authentic textural contrast. This dish works beautifully as a refined 'Secondo' or a substantial 'Antipasto' for a summer tasting menu.