材料

龙虾1只(约800-900克)
熟番茄300克
红洋葱120克,切薄片
柠檬汁60克
精纯初榨橄榄油120克
带皮紫马铃薯600克

做法

  1. 在汤锅中加入足量清水,可以盖过龙虾即可。煮滚后加入龙虾和1杯干白葡萄酒和1/2杯白醋。
  2. 煮12分钟后捞起沥干。
  3. 把带皮马铃薯汆烫后捞起晾凉。
  4. 把红洋葱片用精纯初榨橄榄油和柠檬汁腌味。
  5. 把晾凉的马铃薯切片,铺在4个盘子底部。
  6. 把龙虾切块,和番茄、洋葱拌匀,放置30分钟。
  7. 用盐和胡椒调味,分成4份盛盘,撒上切碎的欧芹即可。

Insalata d’aragosta alla catalana con patate viola
(Alghero style Lobster, Onions, Tomatoes, Purple Potatoes, Lemon)

Ingredients

1 whole lobster (800-900g)
300g ripe tomatoes
120g red onions, thinly sliced
60g lemon juice
120g extra virgin olive oil
600g whole purple potatoes

Method

  1. Prepare a pan of water, which can comfortably fit lobster. Bring to a boil before add in lobster and 1 glass of dry white wine and 1/2 glass of white vinegar.
  2. Cook lobster for 12mins. Drain and leave to cool.
  3. Boil potatoes with skin on, drain and leave to cool.
  4. Marinate red onions in a bowl with extra virgin olive oil and lemon juice.
  5. Once potatoes are cool, cut into slices and arrange on 4 plates, making sure to cover the bottom of the dish.
  6. Cut lobster into pieces. Mix lobster with tomatoes and onions, set aside for about 30mins.
  7. Season with salt and pepper to taste. Divide into 4 portions and sprinkle with chopped parsley.
食谱提供
Prego
Level 1, Fairmont Singapore
6431 6156

示范厨师
Mauro Sanna
餐馆主厨 Head Chef

TEXT 若昕 PHOTOS Kin@Say Cheese Studios
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