Deluxe Lobster Vinaigrette with Saffron, Brandy, and Egg
An exquisite and luxurious tapa or first course, this lobster dish reaches its peak when prepared with Spanish brandy, like Lepanto, which is crafted from a sherry base.
Equipment
Ingrediënten
- Serves: 4 / Prepare several hours in advance.
- 4 live lobsters 1¼- to 1½-pound each
- 3 tablespoons of extra-virgin olive oil
- ¼ cup of white wine vinegar
- 2 tablespoons of brandy
- 1 medium onion finely chopped (about ⅔ cup)
- 1 large hard-boiled egg finely chopped
- Kosher or sea salt
- Freshly ground black pepper
- ¼ teaspoon of ground hot paprika such as Spanish smoked
- ⅛ teaspoon of crumbled saffron threads
Instructies
- Bring a large pot of salted water to a boil over high heat.
- Add the live lobsters upside-down and head first, cover, and cook for approximately 15 minutes.
- Drain and let them cool.
- Remove the shells, cut the lobster meat into ¾-inch pieces, and place it in a medium bowl.
- In a small bowl, whisk together the extra-virgin olive oil, white wine vinegar, and brandy.
- Stir in the finely chopped onion and egg.
- Season the mixture with salt, freshly ground black pepper, paprika, and crumbled saffron threads.
- Gently fold this vinaigrette into the lobster meat.
- Cover and allow it to marinate in the refrigerator overnight.
Notes / Tips / Wine Advice:
Serve the Deluxe Lobster Vinaigrette cold.
Indulge in the flavors of this sumptuous lobster vinaigrette, crafted with saffron, brandy, and egg, for an elegant and unforgettable dining experience.
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