Lobster with Chicken

Name: Lobster with Chicken (Langosta con Polio)
Yield: Serves 4
Cuisine: Spain
Ingredients: Freshly ground black pepper; Salt; 300ml (½ pint) fish stock — this can be made by boiling the lobster’s small claws and head in salted water for ½ an hour, or; 4 tablespoons olive oil; 1.25kg (3lb) free-range, corn-fed chicken, jointed into small pieces like the Spanish do — see the note on page 83 (buy one with giblets and reserve the liver); 1 live lobster weighing about 1kg (2¼ lb) — get your fishmonger to kill it for you if you’re squeamish. Ask him to divide it into pieces, and remind him you need the green liver bit; Pared zest of ½ orange; ½ teaspoon fresh thyme; 2 cloves of garlic, crushed; 2 tablespoons chopped fresh parsley; 75g (3oz) hazelnuts; 75g (3oz) blanched almonds; A few strands of saffron; 1½ teaspoons grated dark chocolate; 1 medium onion, chopped; 3 tablespoons brandy (but ideally aguardiente, grappa, or marc); 250ml (8fl oz) dry white wine; 1 bay leaf; 4 medium tomatoes, skinned and chopped

Langosta con Polio

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

Ingredients

4 tablespoons olive oil
1.25kg (3lb) free-range, corn-fed chicken,

Europe
Spain
Main course
Gluten-free
Mediterranean

Method

Heat the oil in a large frying pan. Pop in the chicken pieces and fry them quite briskly for 4 or 5 minutes, until nicely browned. Transfer them to a large casserole dish.

Now the lobster. Cook the tail and large claws in the same frying pan for a couple of minutes until pink, then lift out and put the pieces with the chicken.

Add the chopped onion to the pan and sauté until gol