There is Lobster, and then there is the Red Lobster of Alghero. Years ago, my father would catch them just 5 meters deep in the Sardinian sea. Today, they are rare and precious treasures. If you are lucky enough to find a fresh, local lobster (avoid the frozen Caribbean ones!), you must honor it with my Grandmother's recipe. The secret isn't just the tomato salad; it's the emulsified sauce made from the lobster's head.
How to spot the real one: Local Alghero lobster has a deep red-purple shell and sweet, firm meat. Imported ones are often brownish and have a softer texture.
Grandma's Recipe:
Ingredients:
- 1 kg Fresh Lobster
- Sauce: High-quality Olive Oil, White Vinegar, 2 Lemons, Salt, White Pepper.
- Side: Ripe Tomatoes, Sweet White Onion.
The Ritual:
- Boil: Cook the lobster in salted water for 20-30 mins. Let it cool.
- The Secret Sauce: Extract the meat. Then, scoop out the soft contents of the head (liver) and the red eggs (coral). Place them in a bowl.
- Emulsify: Whisk the head contents with lemon juice, vinegar, salt, pepper, and olive oil until you get a creamy, pink-orange sauce.
- Serve: Lay the lobster meat on a bed of sliced tomatoes and onions. Pour the creamy sauce over everything. Serve fresh, not freezing cold.
