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Langosta a la catalana is a luxurious Catalan lobster dish built around a complex picada sauce made from toasted almonds, saffron, and a surprise ingredient - dark chocolate - which adds a mysterious depth to the sauce without any sweetness. The lobster is halved and flambéed with cognac before joining a rich sofrito of tomato, onion, and red pepper in a wide, shallow pan. The picada is stirred in at the very end to bind and enrich the sauce in a way that is uniquely Catalan, a technique descended from medieval Catalan cookbooks. This spectacular dish is the crowning glory of Catalan gastronomy, reserved for the grandest occasions.
Prep
20 min
Cook
40 min
Total
60 min
Servings
4 srv
Difficulty
Hard
Calories
325 kcal
For 4 serving(s)
Per serving
Halve the live lobsters lengthwise; separate the claws and crack them slightly.
Heat olive oil in a wide, deep pan over high heat; sear the lobster pieces cut-side down for 2-3 minutes until the shells turn red and the flesh colors slightly.
Pour cognac over the lobster and carefully flambé; once the flame dies, remove the lobster and set aside.
In the same pan, saute diced onion, minced garlic, and red pepper until very soft, about 10 minutes; add grated tomato and cook until reduced into a thick sofrito.
Return the lobster to the pan; add white wine and saffron dissolved in a spoonful of warm water; cover and cook 15 minutes.
Make the picada by grinding toasted almonds, dark chocolate, and fresh parsley in a mortar until fine.
Stir the picada into the sauce to bind and enrich it; simmer 3 more minutes, adjust seasoning, and serve immediately in the pan.
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