Spanish Deviled Lobster

Name: Spanish Deviled Lobster
Yield: 12 first-course servings or 4 main-course servings
Cuisine: Spain
Ingredients: 3 tablespoons finely chopped shallots or onion; 1 teaspoon minced fresh tarragon or ½ teaspoon dried tarragon; 3 tablespoons sliced ripe Spanish olives; ¼ cup chopped pimiento; ½ cup finely chopped mushrooms; 2 lobsters, split down the back, cleaned and with the claws cracked; ½ cup olive oil; 1 garlic clove, finely minced; 3 tablespoons butter; 3 tablespoons Spanish sherry; Freshly ground black pepper; ½ teaspoon salt

Preparation info

12
first-course servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

½ cup olive oil
1 garlic clove, finely minced
2 lobsters, split down the back, cleane

Europe
Spain
Fish course
Starter
Pescatarian
Mediterranean

Method

Heat the oil in a large skillet and add the garlic. Add the lobsters, split side down, and cook, stirring, until the shells turn red. Cover and cook for ten minutes longer.

Shellfish
Cool the lobsters, remove the meat from th