Al Fornos Aragosta Da Inferno Lobster From Hell Recipes

LOBSTER CATALAN (ARAGOSTA ALLA CATALANA), REVISITED

Steps:

• In a small, non-reactive bowl, toss together the onion, vinegar and and few pinches of salt. Set aside to lightly pickle for at least 30 minutes and up to 6 hours.
• Bring a large pot of heavily salted water to a boil and cook the lobsters in it for 12 minutes. Remove them from the pot and, when cool enough to handle, twist off and crack open the tails, using a kitchen towel to protect your hands.
• Remove the lobster roe (if available) from the place where the tail met the body. It is a coral-red bundle of tiny eggs. As best you can, delicately separate the eggs, taking care not to crush them, and set aside in a small bowl. Remove as much of the tomalley-the greenish substance found alongside the roe and possibly also in the head, that acts as the lobster's liver and pancreas, and which is quite delicious-and add it to the bowl with the roe.
• Remove the meat from the shell and coarsely chop it. Remove the claws, crack them and extract the meat. Extract as much of the knuckle and body meat as possible. Arrange all of the lobster meat on a serving platter or in a serving bowl, cover and chill.
• In a small bowl, whisk together the olive oil, lemon juice, mayonnaise and salt to taste. Fold in the reserved lobster roe and tomalley, taste and adjust seasoning accordingly.
• When ready to serve, scatter the pickled onions and the tomatoes over the lobster. Pour the dressing mixture over the lobster and vegetables, and serve immediately.

SPAGHETTI NIZZA

Steps:

• Whisk the lemon juice and olive oil together in a mixing bowl; stir in the tuna, dried and fresh oregano, hot pepper, capers, olives, and parsley.
• Add the potatoes and toss to combine; set aside.
• Bring a big pot of water to a boil (for the pasta); generously salt the water and drop in the pasta.
• Cook, stirring often, until al dente; drain the spaghetti, reserving a scant cup of cooking water.
• Toss the spaghetti in a large, warmed bowl with 1-2 tablespoons olive oil.
• Add enough pasta water, a tablespoon at a time, to moisten and coat the spaghetti.
• Add the potato-tuna mixture and toss well.
• Serve right away in warmed bowls.
• Pass lemon wedges at the table to spritz more juice over the spaghetti, if desired.