Tarama with Shredded Lobster

Preparation info
    • Difficulty


Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

The inclusion of a recipe for this - the most ubiquitous of dips - may seem unnecessary, until you do a little research and find how few people ever make it for themselves. For the majority it seems that taramasalata is a pink substance produced in small plastic pots and seemingly made from rancid fish oils, food dye and unpleasant chemical substances. This revolting glop is sold at a premium price, presumably to much laughter from the managements involved in its production and marketing -