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Epicurious

Lobster Catalan, Revisited

By Anthony Bourdain and Laurie Woolever

5.0

(1)

Image may contain Plant Cutlery Fork Food Dish and Meal
Photo by Chelsea Kyle, Food Styling by Anna Stockwell

This recipe is a classic case of the whole being greater than the sum of its parts, especially when prepared and eaten outdoors, in warm weather, with bread and unconscionable quantities of Italian or Spanish rosé, ideally in Sardinia or at least with Sardinians. Female lobsters, with their delicious red roe, are a must. Ask your fishmonger, or look for animals with broad tails and soft, translucent feelers that cross at the tips.

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