New Year:Insalata di Arragosta
Celeb Chef Ritu Dalmia
In India what we get is crayfish and not lobster. The difference basically being that our so called lobsters do not have claws. They really are like giant prawns, and the meat is in the tail portion.
What ever it is called or should be called, the truth still remains that it really is one of the most romantic food.
Lobster’s aphrodisiac history can be traced back to the ancient Greeks, who believed their goddess of love, Aphrodite, was born of the sea and that all ocean creatures were her playthings in the games of love. Also they are ideal source of low protein, perfect for a long night of seduction.
1 lobster weighing about one kilo
50 ml extra virgin olive oil
Juice of two lime
30 ml Limoncello
Handful of basil leaves shredded
Pinch of chilly flakes
½ tsp honey
Salt and pepper to season
Salad leaves, (I prefer rocket leaves)
In a large deep pan bring water to boil. Place the whole lobster in the pan and bring it to boil for about 8-9 minutes. The thumb rule is seven minutes for every half a kg, but we do not want it fully cooked as there is a second process involved.
Remove the lobster from the water and let it cool.
Make a slit with a sharp knife in the tail area of the lobster to remove the flesh
Chop the lobster meat into manageable size of lets say 2inch pieces.
In a mixing bowl mix oil, lime juice, basil heaves, chilly and honey
Give it a good whisk, season with salt and pepper.
Pour the dressing over the lobster meat and let it stay for about an hour.
Just before serving, toss the lobster with the dressing and pour the limoncello in a non stick pan for about 3-4 minutes, on a high flame.
In a plate pile up the warm lobster meat, top it with salad leaves, and pour what ever liquid is there in the pan as a dressing around the plate. Serve right away.