Galician-Style Lobster With Pimentón and Olive Oil

Ingredients

• ¼ cup sea salt, plus more to taste
• ¼ cup extra virgin olive oil, plus more for drizzling
• 1 bay leaf
• 1 teaspoon whole black peppercorns
• 1 Idaho potato, cut into rough 1 inch cubes
• 1 Maine lobster, about 11/2 pounds (see note)
• 1 teaspoon pimentón dulce (sweet Spanish paprika)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    237 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 11 grams protein; 71 milligrams cholesterol; 1083 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4 as a tapas

Preparation

1. In a large pot, bring 2 quarts of water to a boil. Stir in the salt, olive oil, bay leaf, peppercorns and potato and cook, covered, for 2 1/2 minutes. Add the lobster, head first, into the pot and cook, covered, for 7 minutes more.
2. Remove the lobster from the pot and drain the potatoes. Crack the lobster claws and cut the tail into 6 pieces.
3. Arrange the potatoes on a serving dish. Top with the lobster pieces. Place the pimentón in a fine-mesh sieve and sprinkle evenly over the top, gently tapping the side of the sieve to break up any large chunks. Sprinkle with more sea salt to taste and drizzle with more olive oil.

• Lobster can be replaced by crab, shrimp or even monkfish cut into big chunks.

20 minutes