This classic Spanish-inspired dish features tender lobster tails bathed in a robust, aromatic sauce. The base is built with pure olive oil, sweet onions, and garlic, enriched by the salty depth of Serrano ham and bright acidity from canned tomatoes and white wine. A splash of cognac adds a luxurious finish, while fresh parsley provides a vibrant herbal note. The result is a comforting yet elegant meal that balances sweet seafood flavors with savory, umami-rich undertones. Perfect for special occasions or a sophisticated weeknight dinner, this recipe brings the warmth of a coastal Spanish kitchen to your table. Serve it hot, spooning the thickened sauce generously over the red-hued lobster shells.
Langosta A La Catalana (Spanish Lobster
Description
This classic Spanish-inspired dish features tender lobster tails bathed in a robust, aromatic sauce. The base is built with pure olive oil, sweet onions, and garlic, enriched by the salty depth of Serrano ham and bright acidity from canned tomatoes and white wine. A splash of cognac adds a luxurious finish, while fresh parsley provides a vibrant herbal note. The result is a comforting yet elegant meal that balances sweet seafood flavors with savory, umami-rich undertones. Perfect for special occasions or a sophisticated weeknight dinner, this recipe brings the warmth of a coastal Spanish kitchen to your table. Serve it hot, spooning the thickened sauce generously over the red-hued lobster shells.Ingredients
Directions
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In a large saucepan, heat the olive oil over low heat until fragrant.
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Add the finely chopped onion and garlic, stirring frequently, and cook until tender, about 5 minutes.
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Stir in the chopped Serrano ham and cook for 2 minutes, mixing well with the onion and garlic.
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Add the drained canned tomatoes, chopped pimientos, white wine, and fish stock (or clam juice) to the pan.
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Raise the heat to medium-high and bring the mixture to a boil.
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Immediately reduce the heat to low, partially cover the pan, and simmer until the sauce thickens, about 10 minutes.
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Add the lobster tails (or shrimp) to the sauce and continue cooking until the lobster is cooked through and the shells turn red, about 5 to 6 minutes.
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Remove the lobster from the sauce and transfer it to a heated platter.
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To the remaining sauce, add the cognac, chopped fresh parsley, and salt to taste.
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Bring the sauce to a boil over medium-high heat.
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Pour the hot sauce over the lobster and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 282.8kcal
- % Daily Value *
- Total Fat 20.3g32%
- Saturated Fat 2.9g15%
- Cholesterol 0.0mg0%
- Sodium 12.0mg1%
- Total Carbohydrate 23.6g8%
- Dietary Fiber 1.7g7%
- Sugars 1.4g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
