ReceptnaptárBoiled spiny lobster (Langosta cocida)
Boiled spiny lobster is the highlight of festive dinners on the Spanish coast. Unlike a true lobster, the spiny lobster has no large claws, so most of its meat is in the tail. Preparing it is surprisingly simple: all you need is well-seasoned, lightly vinegared water. The ingredient is expensive, so everything depends on timing and gentle cooling.
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Ingredients
Method
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- Put the water, vinegar, bay leaf and parsley in a large pot and bring to a boil.
- Tie the lobster's tail with string so it doesn't curl up while cooking.
- As soon as the water is boiling, quickly add the lobster, and once the water returns to a boil, count 23 minutes per kilogram.
- After the time is up, take it off the heat and let the lobster cool in its cooking water.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Langosta cocida (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Keep a live lobster in the fridge, and put it in the freezer for 20-30 minutes before cooking to stun it. Lower it into the water in one quick movement.
- Count the time from when the water returns to the boil, and adjust the 23 minutes to the actual weight, because overcooked meat is dry and chewy.
- Let it cool in the cooking water so it stays juicy. To serve, cut it in half lengthways and offer lemon mayonnaise or salad alongside.
Frequently asked questions
What can I use instead?
You can also make it with lobster or large prawns. Frozen spiny lobster tails are cheaper; thaw them in the fridge and cook them for less time.
How do I cut it?
Using a strong knife or kitchen scissors, cut it in half lengthways from head to tail, then remove the dark intestinal tract.
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