Tuesday, February 1, 2011
Lobster Sauté (Sotelenmiş Istakoz)
Although I do not cook lobster often, this was the first time I cooked a lobster with spices rather than just steaming. Using ingredients commonly used in Mediterranean cooking, the lobster turned out to be very flavorful and light. It was still tender after being steamed and sautéed in oil.
The sautéed lobster can be a delicious ingredient for a sandwich as well being served as a salad, side dish or main dish. We ate it with rice pilaf and steamed vegetables.
1 whole steamed lobster
2 tbsp white onion
1 garlic clove (chopped)
2 tbsp fresh parsley
1 tbsp olive oil
¼ tsp paprika
¼ tsp ground black pepper
1 tbsp white vinegar
½ tsp salt
Cut whole lobster in half lengthwise and remove meat from the tail and claws of the lobster. A cracker will be needed to remove meat from the claws. Roughly chop the meat. Set aside.
Heat olive oil on medium heat. Sprinkle paprika, black pepper and salt on the oil. Add garlic and onions. Sauté until onions are translucent. Pour vinegar. Add the lobster pieces along with the parsley and sauté for 1 minute. Serve warm or cold with potatoes, rice or bulgur pilaf.