Guide that explains how to cook Catalan lobster, a mushroom recipe to cook in a pan, ideal for cooking an excellent second course of fish with chilli and basil.
Ingredients for 4 portions
- 1 hot pepper
- 1 tablespoon white flour
- marsala
- some basil leaves
- 2 lobsters of about 700 gr
- 2 tablespoons of extra virgin olive oil
- 2 cloves of garlic
- 1 sprig of parsley
- 300 gr mixed mushrooms
- salt
Recommended readings- Thermidore lobster, original recipe with sauce
- Stuffed cuttlefish easy to make in a pan with white wine
- Stuffed anchovies breaded and fried
- Nicoise sole: recipe with lemon
- Grilled San Pietro fish fillets in the oven
How to cook Catalan lobster
Blanch the lobsters in abundant hot boiling water for about a quarter of an hour, then drain and let them cool.
Divide the head by the tail and empty the latter by cutting out the lower part of the shell with a pair of scissors.
Using a meat tenderizer, break the claws enough to empty them of the pulp to be joined to the other.
Heat the oil in a pan and brown the peeled and crushed garlic cloves, together with the chopped parsley.
Add the cleaned mushrooms, salt and add a piece of chilli pepper, then pour the flour and, after mixing well, sprinkle with a glass of marsala.
Add the chopped lobster pulp and some basil leaves, then cook for 4 minutes on moderate heat.
Serve on a serving plate, garnishing with lobster claws to taste.
