Fancy tapa, really easy to make and that will look and taste great for a special occasion. It is similar to the “ensaladilla rusa” (translated it would be “Russian potato salad”, although it is one of the most typical dishes in Spain), one of the most popular tapas, but eliminates some ingredients and adds lobster to make it a little fancier. The mayonnaise is homemade, as was -and still often is- frequently made in Spain, and you can find the recipe in our “Basics” section. Don´t worry, it is a total no-brainer.
INGREDIENTS (serves 4)
500 grs. (1 pound) potatoes
1 lobster -500 gr. (1 pound) aprox.
200 grs. (1/2 pound) white asparagus (canned)
STEP 1.- Boil the potatoes until soft in the center, about 20 minutes. Boil the egg for 10 minutes. Cool down and peel both.
STEP 2.- This is the slightly complicated part. If the lobster is alive you will have to cook it in cold, salted water. You will need about 70 gr salt/liter; taste it and it will be very salty, but don’t worry, it should not come inside the shell. Choose a pot large enough to hold the lobster comfortably. Place the lobster in the pot and heat it over medium-high fire. Do not cover. When it boils, the lobster will be almost ready. Let it cook for 3 or 4 minutes and remove from pot. Place on a tray and let it rest and cool down for at least 30 minutes.
I do not recommend using frozen lobster. If you can, always buy fresh, live lobsters. If you want to cook it when it is already dead, kill it by introducing it in the freezer for an hour. In that case, bring the salted water to a boil, introduce the lobster, wait until the water boils again and cook for 10 minutes. Let rest for 20-30 minutes after cooking.
STEP 3.- Cut the potatoes and egg into small dices; strain the asparagus and cut into small pieces.
STEP 4.- Extract the meat from the lobster. You can follow the following steps:
– Twist off the claws
– Crack each claw and knuckle with a lobster or nutcracker. Remove the meat.
– Separate the tail and the head from the body.
– Wrap the body in a kitchen cloth to avoid cutting yourself and, using your hands as a nutcracker, press the sides of the lobster towards the center. That will help the meat to get loose from the shell.
– Insert a fork and push the tail meat out in one piece. Remove and discard the black vein that runs the entire length of the tail meat
– You can get more meat out of the sides of the head and the small legs with a special, thin fork.
STEP 5.- Cut the lobster into small pieces and mix with the rest of the ingredients, and ½ cup of mayonnaise, keeping some nice, reddish pieces aside for decoration. Don’t forget to add salt to taste.
STEP 6.- Using a mold to give it a nice shape, place one serving on a plate, cover with a layer of mayo and decorate with a piece of lobster and some parsley.