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  • 4 1 1/2-pound female lobsters, with their roe
  • 1 1/2 cups extra-virgin olive oil
  • Juice and zest of 2 large lemons
  • 1 teaspoon fine sea salt
  • 8 ounces bottarga


  • Following the directions for aragosta alla brace algheritana (page 243), poach, then wood-roast, the lobsters, whacking them in two and rescuing their precious roe (use the tomalley to scent softened butter and use it to enrich a sauce or as a spread for warm bread).
  • After the lobsters have cooled, cover them with plastic wrap and chill them in the refrigerator while you make their sauce.
  • In a small bowl, beat the olive oil with the juice and zest of the lemons and the sea salt.
  • Beat in the roe, crushing it against the sides of the bowl and into the sauce.
  • Cover the sauce and let it rest at room temperature.
  • Just before presenting the dish, position the lobsters on one grand plate or on each of four smaller but still ample ones.
  • Beat the sauce and spoon it over the lobsters.
  • Grate the bottarga over all and present them, then, with a basket of just-toasted bread, a tiny jug of good, green oil, a dish of fine sea salt, a pepper grinder, and a cooled white wine.