GALICIAN-STYLE LOBSTER WITH PIMENTóN AND OLIVE OIL

Galician-Style Lobster With Pimentón and Olive Oil image

Provided by Christine Muhlke

Time 20m

Yield Serves 4 as a tapas

Number Of Ingredients 7

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Ingredients

1/4 cup sea salt, plus more to taste
1/4 cup extra virgin olive oil, plus more for drizzling
1 bay leaf
1 teaspoon whole black peppercorns
1 Idaho potato, cut into rough 1 inch cubes
1 Maine lobster, about 11/2 pounds (see note)
1 teaspoon pimentón dulce (sweet Spanish paprika)

Steps:

In a large pot, bring 2 quarts of water to a boil. Stir in the salt, olive oil, bay leaf, peppercorns and potato and cook, covered, for 2 1/2 minutes. Add the lobster, head first, into the pot and cook, covered, for 7 minutes more.
Remove the lobster from the pot and drain the potatoes. Crack the lobster claws and cut the tail into 6 pieces.
Arrange the potatoes on a serving dish. Top with the lobster pieces. Place the pimentón in a fine-mesh sieve and sprinkle evenly over the top, gently tapping the side of the sieve to break up any large chunks. Sprinkle with more sea salt to taste and drizzle with more olive oil.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 246 milligrams, Sugar 0 grams, TransFat 0 grams