The Catalan lobster dish is a simple but very tasty, made up of lobster meat mixed with tomatoes and red onion, can be served either as an appetizer or as a main dish, and can also be achieved with other crustaceans.
2 Lbs Lobster
1/2 Lemon Juice
1/2 Lb Cherry Tomato
1 Red Onion
1 Spoon Raw Apple Vinegar
150 mL Extra Virgin Olive Oil
Unrefined Sea Salt
To prepare the lobster Catalan begin by cutting thin slices red onion (best of Tropea) and soak it in a bowl covered with water and a tablespoon of vinegar for at least 20 min.
If you purchased a live lobster, its claws tied with thick rubber bands, so that there can pinch. Meanwhile, put to boil a large pot of water, which quickly plunge the lobster previously rinsed under running water; immediately cover the pot with a lid to avoid splashing of hot water due to squirm lobster; spent no more than 10-12 minutes, remove the lobster from the water and let it drain.
Taken from the lobster pot and lay them on the cutting board; with the help of a poultry shears, cut the shell of a lobster on the entire length of the abdomen, then the shell apart and remove the whole pulp.
Wishing you can proceed in this way: separate the head from the body of a lobster, so with a poultry shears, cut the armor of the queue for the long gently (both back and abdomen) in order to extract the pulp all whole.
Once you open the lobster in two parts, cut the flesh of a lobster slices, while with the aid of tools or, failing that, with a nutcracker, break the shell of the claws take off the inner pulp (will have the same shape of the claws).
In a small bowl with a teaspoon collect the soft part contained in the head of a lobster and mix it with olive oil, lemon, salt and ground pepper. Now sliced tomatoes, toss with olive oil and salt and spread them as a on a platter, recline the pulp lobster cut into rings and claws, garnish with slices of onions previously drain and pour over the sauce made with oil , lemon and the soft part of a lobster with a spoon collection.