Oh Mother's day!
subtitle: the perfect excuse to have lobster
Sunday, the day of weekly reunion of the family. Today is accidentally the mother's day also. Two perfect pretexts to have a delicious, succulent lunch.
I've asked her to cook, but she literally kicked me out from the cookers.
So, I've had the only chance to take some photos.
The recipe
FREGOLA SARDA CON ARAGOSTA
Sardinian fregola with Mediterranean lobster
Ingredients:
Sardinian fregola: it's like couscous but a little bigger
Vegetable stock
Lobster
Extravergin olive oil
Onion/garlic
Tomato puree
Tomato paste
Saffron
Salt
Cayenne pepper
parsley
Split the lobster in two part: the head and the tail. Just a tip: when you cut the tail in bite sized pieces it's important to do it axially in round shapes to prevent it falling apart. The head it is relatively simple. Leave the tortoise shell intact and remove the inner part with a single pull movement. Cut with a sharp knife the inner part of the head in two vertically. Remove the legs.
Just a little shot of olive oil in a shallow pot with minced onion. When the became fragrant, put the pieces of the lobster and sauté for 3-4 minutes until they are half-cooked.
Remove the lobster except for the legs and leave it apart for later.
Add some vegetable stock and the saffron.
This is the common package of fregola.
Drop the fregola into the pot and stir occasionally. Let it cook for around 15 minutes.
Complete the dish with a sprinkle of parsley.
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