Aragosta Fredda Algheritana

1. 1

   Following the directions for aragosta alla brace algheritana (page 243), poach, then wood-roast, the lobsters, whacking them in two and rescuing their precious roe (use the tomalley to scent softened butter and use it to enrich a sauce or as a spread for warm bread).

2. 2

   After the lobsters have cooled, cover them with plastic wrap and chill them in the refrigerator while you make their sauce.

3. 3

   In a small bowl, beat the olive oil with the juice and zest of the lemons and the sea salt.

4. 4

   Beat in the roe, crushing it against the sides of the bowl and into the sauce.

5. 5

   Cover the sauce and let it rest at room temperature.

6. 6

   Just before presenting the dish, position the lobsters on one grand plate or on each of four smaller but still ample ones.

7. 7

   Beat the sauce and spoon it over the lobsters.

8. 8

   Grate the bottarga over all and present them, then, with a basket of just-toasted bread, a tiny jug of good, green oil, a dish of fine sea salt, a pepper grinder, and a cooled white wine.

* Per serving · 4 servings · Values may vary.

No additional tips available.