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    Spanish
    47 mins
    5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2023/10/lobster-salpicon.jpg

    Lobster Salpicón

    • Serves 6 people
    • Complexity Moderate
    Prep
    Prep time
    15 mins
    Prep
    Cook time
    32 mins
    Prep
    Total time
    SHARE Facebook WhatsApp Copy

    Ingredients

    • 2kg live lobster
    • 1/2 red pepper, super finely diced
    • 1/2 green pepper, super finely diced
    • 2 large banana shallots, super finely diced
    • 2 tbsp of fresh chives, super finely chopped
    • Extra virgin olive oil
    • Sherry vinegar
    • Sea salt to taste

    Introduction

    Salpicón de marisco is a classic tapas dish that you often see made out of cooked prawn tails, mussels and octopus served with chopped peppers, onion and dressed with a vinaigrette. This recipe is a refined version of this classic Spanish seafood tapas dish by using freshly cooked lobster. This is the ultimate dinner party starter that you can make in advance and will make you look like a pro.

    Method

    1. To cook the lobster, place the lobster in the freezer for 10 minutes to make it go sleepy. Bring a large pan of well salted water to the boil (about 25–30g salt per 1 litre of water). Place the lobster head first into the boiling water, ensuring it is completely covered in water, then put the lid on the pan and bring the water back to the boil. Lower the heat to a simmer and cook gently for about 8 minutes per 500g, until the lobster turns red and the tail tightens against the body. Once cooked, remove the lobster from the water and place in ice cold water to cool down rapidly.
    2. Prepare the lobster by separating the tail from the head. Use a pair of scissors to cut open the tail shell through the internal shell lining and peel the tail off. Lightly crack the shell claws with the back of a knife to release the meat in one piece and spoon the coral from the head into a bowl. The shells and coral can be re-used to make a beautiful lobster bisque.
    3. To serve, cut the lobster meat into small pieces and arrange on large serving platter. Season with sea salt, sprinkle the diced peppers, shallots and chopped chives and dress with plenty of sherry vinegar and quality extra virgin olive oil. Served with toasted bread and a chilled glass of salty manzanilla from Sanlucar.

      Shop Ingredients

      Argueso Sherry Vinegar

      £7.90

      Manzanilla Aurora Sherry

      £20.90

      Añana Salt Flakes

      £3.90

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