Lobster in foil recipe – Italian Cuisine – Italian Cuisine

Lobster in foil recipe - Italian Cuisine


  • 4 small lobsters
  • 4 medium potatoes
  • a big fennel
  • fennel
  • tomato concentrate
  • Cognac
  • salt
  • pepper
  • extra virgin olive oil

For the lobster baked in foil recipe, dip the lobsters in boiling salted water for 3 minutes, then immerse them in cold water. Shell the tails and set them aside. Boil the heads and claws for another 2 minutes, then cool them and peel them too.
Brown the shells for about 15 minutes in a saucepan with a drizzle of oil. Wet them with half a glass of Cognac. Add 700 g of water and a tablespoon of tomato paste.
Cook for about 30 minutes: you will get a rather fluid sauce. Filter it and put it back in the saucepan. Peel the potatoes and cut them into 5 mm thick slices; cook them in the sauce for 8-10 minutes, then drain. Clean the fennel, removing the outer sheaths, and cut it into very thin slices. Cut 4 squares of baking paper, place a base of potato slices in the center; Arrange the shelled lobsters and fennel slices on top; season with salt and pepper, a little fennel and a spoonful of the sauce. Return the sauce to the heat and let it thicken for 10 minutes. Close the packets and bake them at 170 ° C for 5-6 minutes.
Remove from the oven, remove the paper and serve, completing with the sauce.

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