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 lobster sauce. We swooned.
Cook the lobsters as in Method 1. Then follow the directions for removing the lobster meat, cutting the lobster meat into chunks, but keeping the claws intact. Reserve any juices and coral, and mix them with the lobster butter.
Put the onions, butter, stock, tarragon, and
Put all of the bean-onion-lobster mix in a large
Instead of the lobster, my personal favorite would be blood sausage grilled until crisp, sliced into
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