Aragosta alla Catalana – Sardinian Catalan Lobster

Aragosta alla Catalana – Sardinian Catalan Lobster

By Master Chef Gianluca Deiana Abis

Aragosta alla Catalana – Sardinian Catalan Lobster

The History of Aragosta alla Catalana

Aragosta alla Catalana is a Sardinian-Spanish fusion dish that is thought to have its roots in Catalonia, Spain, but has become a hallmark of Sardinian coastal cuisine. It’s typically served during the summer months, as lobster is abundant along Sardinia’s shores, particularly in areas like Alghero, which has a historical connection to Catalan influences.

The Catalan tradition of grilled seafood meets the Mediterranean spirit of Sardinia in this dish. Aragosta alla Catalana combines succulent lobster with a refreshing mix of tomatoes, onions, and aromatic herbs, creating a dish that’s both light and flavorful, perfect for enjoying in the Mediterranean heat. It has become a popular summer choice in Sardinia, typically served as an appetizer or main course, especially in coastal towns like Alghero and Cagliari.

Ingredients (Serves 4)

• 2 fresh Mediterranean lobsters (Aragosta), about 700g-1kg each

• 3 medium ripe tomatoes, peeled and finely chopped

• 1 small red onion, finely chopped

• 1 small fresh chili pepper, finely chopped (optional for a slight kick)

• 2 tbsp extra virgin olive oil

• 1 tbsp white wine vinegar

• 1 tbsp fresh lemon juice

• 1 garlic clove, minced

• A handful of fresh parsley, chopped

• Salt and freshly ground black pepper, to taste

• Ice cubes, for blanching

Step-by-Step Instructions

Step 1: Prepare the Lobster

1. Blanch the Lobster:

   • Bring a large pot of water to a boil and add salt.

   • Place the lobsters in the pot, head-first, and cook for 3-4 minutes.

   • Remove the lobsters and immediately plunge them into ice-cold water to stop the cooking process.

   • Once cool enough to handle, carefully split the lobsters in half, removing the intestines and tomato sac.

2. Extract the Meat:

   • Gently remove the meat from the lobster claws and tail, leaving the shell intact for presentation.

   • Chop the meat into bite-sized pieces and set aside.

Step 2: Prepare the Salad

3. Prepare the Vegetables:

   • In a mixing bowl, combine the chopped tomatoes, red onion, and fresh chili pepper.

   • Add the minced garlic, and season with salt and black pepper to taste.

   • Drizzle the extra virgin olive oil, white wine vinegar, and lemon juice over the vegetables and toss gently to combine.

Step 3: Assemble the Dish

4. Combine Lobster and Salad:

   • Gently toss the lobster meat with the tomato-onion mixture.

   • Arrange the lobster halves on a large platter and fill them with the lobster salad.

   • Garnish with freshly chopped parsley and drizzle with a little extra virgin olive oil for extra richness.

Step 4: Serve

• Serve Aragosta alla Catalana chilled or at room temperature, ideally with a side of crusty bread to soak up the delicious juices.

Chef’s Tip 🧑‍🍳

• For extra flavor, add a touch of orange zest to the salad, which will complement the sweet lobster meat beautifully.

• The key to a successful Aragosta alla Catalana is using fresh, high-quality lobster. If fresh lobster is unavailable, frozen lobster is a good substitute, but always ensure it is properly thawed before using.

• If you want a spicy kick, feel free to add more chili or a dash of smoked paprika to the dressing.

• Don’t overcook the lobster! It should remain tender and juicy, not rubbery. The quick blanching helps preserve the delicate texture of the meat.

Wine Pairing 🍷

• Vermentino di Gallura DOCG – A crisp, dry white wine that pairs perfectly with the light and fresh flavors of lobster. Its mineral undertones complement the seafood's sweetness and enhance the freshness of the salad.

• Cannonau di Sardegna DOC – If you prefer red wine, opt for a light Cannonau that won’t overpower the dish. Its fruitiness and subtle tannins will blend harmoniously with the lobster and tomato salad.

Final Thoughts

Aragosta alla Catalana is a dish that captures the essence of the Mediterranean with its combination of fresh lobster, tangy vegetables, and light, zesty dressing. A celebration of Sardinian coastal cuisine, this dish is ideal for special occasions or a luxurious treat during the summer months. Whether served at a family gathering or an elegant dinner party, it’s sure to impress and delight your guests with its vibrant flavors and Mediterranean charm.

Would you like to explore more Sardinian seafood recipes, perhaps a seared tuna with wild fennel or a squid ink risotto? Feel free to ask!