Lobster Catalan Aragosta Alla Catalana Revisited Recipes

AL FORNO'S ARAGOSTA DA INFERNO (LOBSTER FROM HELL)

Steps:

• Preparation: Prepare a hot charcoal fire. (A grill rack will not be necessary.).
• When the coals and grill are red-hot (you should be able to hold your hand 3 to 5 inches over the fire for a count of three), rake them out evenly across the bottom of the grill. It is important to have only enough coal to form one layer across the bottom of the grill. The more coal that is stacked, the hotter the fire will be and this will vary cooking times.
• Split the lobster in half lengthwise and remove the rubber bands on the claws. Place each lobster (2 halves) in its own foil bag (being careful not to puncture the bag) and, to each bag, add 3 tablespoons olive oil, ½ cup tomatoes, a pinch of red pepper flakes, ½ teaspoon garlic, ¼ cup parsley, ¼ cup white wine and 3 tablespoons of butter. If the bag is punctured, remove the lobster and place into a new bag along with the ingredients. Crimp the bag closed by pulling together the two sides and rolling them over one another.
• Place the bag directly onto the coals of the fire, again being careful not to puncture the bag. Cook for 8 to 9 minutes and then remove the bag from the coals but do not open yet. Allow the bag to sit for 3 minutes.
• Open the bag and place the 2 lobster halves onto the plate and pour the sauce over the top. Garnish with the reserved parsley and a drizzle of extra virgin olive oil. Serves: 2.

ROAST LOBSTER WITH BREAD CRUMB TOPPING

Steps:

• About 1/2 hour before you plan to cut up the lobsters, put them in the freezer. They will become inactive as their temperature drops (but don't let them freeze).
• Arrange a rack in the center of the oven, and heat it to 400°.
• Split the lobsters in half lengthwise, one at a time. Hold each lobster flat on a cutting board, and place the point of a heavy chef's knife through the shell just behind the head, with the blade lined up between the eyes. Bring the blade down firmly, splitting the head in two. Turn the lobster so you can align the knife blade from behind the head along the tail, and cut down through the entire body and tail in one stroke.
• When all the lobsters are split, remove and discard the sac and nerve tissue in the head cavity, and the thin intestinal tract that runs along the back between the shell and tail meat. Arrange the six lobster halves on the baking sheet, cut sides up, claws extended to keep the lobsters in place without rolling.
• Toss together the bread crumbs, chopped parsley, and 1/4 teaspoon of the salt in a bowl; drizzle in 1/4 cup of olive oil, and toss well, until the crumbs are evenly moistened. Sprinkle the crumbs over the cut surfaces of the lobster halves, covering all the meaty parts; lightly press crumbs into the cavities, too. Pour the wine and the remaining 3 tablespoons olive oil into the pan around the lobsters (not on the crumbs); sprinkle the remaining salt into the wine and oil, and stir.
• Tent the pan of lobsters loosely with a sheet of heavy aluminum foil (don't let it touch the topping), and carefully set the pan in the oven. Roast for 10 minutes, remove the foil, and roast another 20 to 25 minutes, until the lobsters are cooked through and the crumbs are crisp and golden.
• Serve the lobsters immediately, placing a half on each dinner plate, or all the halves on a big platter to share family-style. Spoon any juices in the pan over the lobsters; place lemon wedges on the plates or platters. Make sure the napkins and bowls for the shells are handy, and dig in.