Galician-Style Lobster With Pimenton and Olive Oil

1. 1

   In a large pot, bring 2 quarts of water to a boil.

2. 2

   Stir in the salt, olive oil, bay leaf, peppercorns and potato and cook, covered, for 2 1/2 minutes.

3. 3

   Add the lobster, head first, into the pot and cook, covered, for 7 minutes more.

4. 4

   Remove the lobster from the pot and drain the potatoes.

5. 5

   Crack the lobster claws and cut the tail into 6 pieces.

6. 6

   Arrange the potatoes on a serving dish.

7. 7

   Top with the lobster pieces.

8. 8

   Place the pimenton in a fine-mesh sieve and sprinkle evenly over the top, gently tapping the side of the sieve to break up any large chunks.

9. 9

   Sprinkle with more sea salt to taste and drizzle with more olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.