Lobster with Fresh White Cannellini Beans

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By Jeremiah Tower

Published 2002

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At my rented villa in Chiesanuova, I often cook the best things I find at the main market in Florence. One especially good day yielded fresh cannellini beans already shucked, cipollini onions already peeled, salted fat belly from wild boar, and flowering sage. I added garlic, olive oil, and black pepper, and we ate one of the best meals I have ever tasted.

A few months later in Galicia (northwestern Spain), I had a similar dish, minus the wild boar, but packed with lobster and lobst