Catalan Lobster

Name: Catalan Lobster
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 2
Ingredients: Lobster 2.6 lbs; Cherry tomatoes 1.7 cups; Red onions 1; Lemon juice halfway; Extra virgin olive oil 0.7 cup; White wine vinegar 1 spoonful; Fine salt to taste; Black pepper to taste

858

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 858
Carbohydrates g 7.9
of which sugars g 7.9
Protein g 38.3
Fats g 74.8
of which saturated fat g 10.8
Fiber g 2
Cholesterol mg 183
Sodium mg 1157

Difficulty: Easy
Prep time: 20 min
Cook time: 12 min
Serving: 2
Cost: High

PRESENTATION

Bright colors pop out from the plate when you serve Catalan Lobster—the bold red lobster pieces, chunks of fresh veggies, and that vibrantly fresh look give your table a real family dinner vibe. Guests get excited for a juicy, rich lobster flavor that goes beyond the regular traditional American food—this is one of those American recipes with a truly special (but still homey) feel. You'll get a nice mix of tender lobster, that fresh pop of tomatoes, and just enough crispness from red onion to keep every bite super interesting. On holidays, weekend gatherings, or even just a simple family night...this is often the dish people request most because it stands out; looks fantastic and tastes just AMAZING when you want something different without being too fancy. Since it's colorful and nice looking, kids and adults alike seem to dig right in—fun for celebrations or just to make Sunday dinner feel a little extra.

Families who want to try something new for easy weeknight dinners find this lobster recipe really practical—since it's loaded with fresh flavors but still somehow feels like classic comfort. Lots of home cooks like it because it fits pretty much any meal, whether you want an appetizer spread or a standout main course, so it definitely works for busy schedules and hungry kids. Looking for quick cooking methods that don’t leave you stuck washing up all night? This dish checks that box AND keeps it budget-friendly when planning events or just trying to change things up mid-week. You can serve Catalan Lobster cold with greens, wedge it into rolls, or add to simple salads—it adapts great for meal prepping and manages to feel special day after day. Really, it’s the versatility and broad appeal that keep families coming back; it pops up at big family meals or packs up just as well for lunchboxes. Just about any home cook or busy parent can add this to their regular dinner rotation and feel confident—this is the sort of American dish folks end up sharing with friends because everyone around the table remembers how GOOD it was!

INGREDIENTS: Lobster 2.6 lbs (1.2 kg); Cherry tomatoes 1.7 cups (250 g); Red onions 1; Lemon juice - halfway; Extra virgin olive oil 0.7 cup (150 g); White wine vinegar 1 spoonful; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Catalan Lobster

To prepare Catalan lobster, start by slicing the red onion (preferably Tropea) into thin rounds 1 and soak them in a bowl covered with water 2 and a tablespoon of vinegar for at least 20 minutes.
If you have purchased a live lobster, tie its claws with thick rubber bands to prevent it from pinching you.
Meanwhile, bring a large pot of water to a boil, in which you will quickly immerse the lobster 3 (alternatively, you can use 2 lobsters weighing 1.3 lbs each) previously rinsed under running water; immediately cover the pot with a lid to prevent splashes of boiling water caused by the lobster's movement; after no more than 10-12 minutes, remove the lobster from the water and let it drain.

Remove the lobster from the pot and place it on a cutting board 4; using a poultry shear, cut the lobster shell 5 along the abdomen lengthwise, then spread the shell open and extract the whole meat. 6
If you wish, you can also proceed as follows: separate the lobster's head from the rest of the body, then using a poultry shear, gently cut the shell of the tail lengthwise (both on the back and the abdomen) to extract the whole meat.

Once the lobster is split in two 7, slice the lobster meat into rounds, while using the appropriate tool or, if unavailable, a nutcracker (8-9), break the shell of the claws and retrieve the internal meat, extracting it whole (it will have the same shape as the claws).

In a small bowl, collect the soft part contained in the lobster's head with a spoon and mix it with oil, lemon, salt, and ground pepper. (11-12)
Now slice the tomatoes, season them with oil and salt and lay them out on a serving plate, place the sliced lobster meat and claws on top, garnish with the previously drained onion rings and pour the sauce made with oil, lemon, and the soft part of the lobster collected with a spoon over it. 12

Advice

For a superb outcome of the Catalan lobster recipe, it would be ideal to purchase live lobster, but if you're not comfortable handling this crustacean, you can opt for frozen lobster.

For the translation of some texts, artificial intelligence tools may have been used.

Catalan Lobster

PRESENTATION

How to prepare Catalan Lobster

Advice

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