Al Fornos Aragosta Da Inferno Lobster From Hell Food

AL FORNO'S ARAGOSTA DA INFERNO (LOBSTER FROM HELL)

Steps:

• Preparation: Prepare a hot charcoal fire. (A grill rack will not be necessary.).
• When the coals and grill are red-hot (you should be able to hold your hand 3 to 5 inches over the fire for a count of three), rake them out evenly across the bottom of the grill. It is important to have only enough coal to form one layer across the bottom of the grill. The more coal that is stacked, the hotter the fire will be and this will vary cooking times.
• Split the lobster in half lengthwise and remove the rubber bands on the claws. Place each lobster (2 halves) in its own foil bag (being careful not to puncture the bag) and, to each bag, add 3 tablespoons olive oil, ½ cup tomatoes, a pinch of red pepper flakes, ½ teaspoon garlic, ¼ cup parsley, ¼ cup white wine and 3 tablespoons of butter. If the bag is punctured, remove the lobster and place into a new bag along with the ingredients. Crimp the bag closed by pulling together the two sides and rolling them over one another.
• Place the bag directly onto the coals of the fire, again being careful not to puncture the bag. Cook for 8 to 9 minutes and then remove the bag from the coals but do not open yet. Allow the bag to sit for 3 minutes.
• Open the bag and place the 2 lobster halves onto the plate and pour the sauce over the top. Garnish with the reserved parsley and a drizzle of extra virgin olive oil. Serves: 2.

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.