Aragosta allo Spiedo (Spit-Roasted Lobster)

Aragosta allo Spiedo (Spit-Roasted Lobster)

Aragosta allo Spiedo is an elegant and dramatic way to prepare lobster, allowing it to cook over a grill or an open flame on a spit, which imparts a smoky flavor and crispy texture to the lobster. The natural sweetness of the lobster is enhanced by this method, and when paired with a rich butter or herb-based sauce, it becomes a luxurious and unforgettable dish. This preparation is perfect for outdoor cooking or special occasions.

Ingredients (serves 2)

• 2 lobsters (about 500g each)

• 3 tablespoons olive oil

• 3 tablespoons unsalted butter, melted

• 2 garlic cloves, minced

• 1 tablespoon fresh parsley, chopped

• 1 tablespoon fresh lemon juice

• Zest of 1 lemon

• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

• Salt and freshly ground black pepper, to taste

• 1/4 teaspoon red pepper flakes (optional)

• Lemon wedges, for serving

Preparation:

1. Prepare the Lobsters:

   • Bring a large pot of salted water to a boil.

   • Add the lobsters and cook for about 5-7 minutes, or until the shells turn bright red. The lobster should be slightly undercooked as it will finish cooking on the spit.

   • Remove the lobsters from the pot and set them aside to cool. Once cool enough to handle, crack the shells and remove the meat, keeping the lobster halves intact for grilling.

2. Make the Marinade:

   • In a small bowl, combine the olive oil, melted butter, minced garlic, parsley, lemon juice, lemon zest, thyme, salt, pepper, and red pepper flakes (if using). Stir to mix well.

3. Skewer the Lobsters:

   • Carefully thread the lobster halves onto a spit, ensuring the meat is facing outward. Make sure the lobster is securely fastened to the spit and is balanced properly.

4. Grill the Lobster:

   • Preheat your grill or rotisserie to medium-high heat.

   • Place the lobster on the spit and cook for about 10-12 minutes, turning occasionally to ensure even cooking. You can brush the lobster with some of the butter marinade every 3-4 minutes to infuse it with flavor and keep it moist.

   • The lobster is done when the meat is opaque and slightly crispy on the edges, and the shell has a nice golden color.

5. Serve:

   • Once roasted, carefully remove the lobster from the spit and arrange it on a serving platter.

   • Drizzle with any remaining butter marinade, and garnish with freshly chopped parsley and lemon wedges on the side for an extra burst of freshness.

Chef's Tip:

For extra flavor, you can infuse the butter marinade with a sprig of rosemary or a clove of smashed garlic as it melts. This will enhance the aroma of the lobster while it cooks.

Wine Pairing:

• Vermentino: A crisp, mineral white wine from Sardinia or Liguria that complements the smoky grilled lobster and cuts through the richness of the butter.

• Falanghina: A bright white wine from Campania with citrus and herbaceous notes, perfect for pairing with grilled seafood.

• Prosecco: For a sparkling pairing, a dry Prosecco offers a refreshing contrast to the richness of the lobster and the butter sauce.

By Master Chef Gianluca Deiana Abis