Tag: Lobster

#OggiDelivery: Sadler's Catania-style lobster – Italian Cuisine

The starred delivery to taste at home quality and top quality ingredients: here is the Catania-style lobster by Claudio Sadler #oggidelivery

Always in balance between Italian traditions and constant creative evolution, the cuisine of Sadler it also lands on the delivery platform cosaporto.it.

The Sadler restaurant in via Ascanio Sforza 77 in Milan (flanked by a second restaurant, Chic'n Quick – Trattoria Moderna), it restarts in total safety and expands its horizon thanks to home delivery services, active since May. Not just a necessity, but a push to create new projects for the future, as Sadler told us.

"The delivery experience has been stimulating and can certainly go on even after the emergency. Maybe developing it by making a bigger speech, carrying out a project I had been thinking about for some time . We just have to wait!

#OggiDelivery: lobster from Catania

In addition to a appetizer it's a menu of the week complete, home delivery service offers a selection of the best dishes from the restaurant, from Milanese walking rice a grip – light and digestible – with courgette flowers, Cantabrian anchovies, candied tomatoes, arugula, mozzarella and Provolone Sigillo Rosso. L'Catania-style lobster it is one of the most loved dishes, especially withsummer knocking on doors.

"Lobster is a much-loved crustacean, a prized ingredient that is not often found in dishes designed for delivery. This dish is inspired by the Catalan salad (which involves the use of prawns), but we have thought of enriching it with more Mediterranean flavors, typical of the Catania salad.

Olives, celery, tomato, onion (stewed, to lighten it and make it sweeter), fresh basil. Topped with oil, lemon and a little vinegar. To finish off with the flavors of Sicily, the crunchiness of the fritters chickpeas fried. A dish to be tasted slightly warm, therefore ideal for the summer and to be savored even in delivery.

In combination, the sommelier of the Sadler Restaurant recommends Sauvignon DOC Collio "Tiare".

Catania-style lobster: Sadler's recipe

Ingredients for 10 people

5 lobsters
2 avocados
3 auburn tomatoes
2 red onions
5 celery stalks
Basil
Extra virgin olive oil
Salt to taste
Red prawn culis
Taggiasca olives
Red basil sprouts 1 blister
Chives 1 sprig

Preparation

In a saucepan, dilute the chickpea flour, salt and add a little extra virgin olive oil. Leave it to rest for about 1 hour, then start cooking at low temperature, stirring frequently, after about 30 minutes of cooking pour the mixture, which must be smooth, into a square bowl. Place in the refrigerator (for at least one night) to firm up, once compacted cut the mixture into cubes, of a size suitable for the finish of the plate, 5 pieces will be needed for each portion.

Cook the onions in peeled and vacuum-sealed bags with red wine for 30 minutes steam. Cross cut the tomatoes, blanch them for 5/6 seconds in boiling water and cool them in water and ice. Remove them from the skin and seeds, cut them into cubes. Peel and cut the avocado into cubes, cut the onion and wedges. Clean the celery, peel it lightly and cut it into small pieces of the same size as the other vegetables.

Cut the lobster in half, remove the claws that will steam for 7 minutes at 95 ° C, then cool and shell them by removing the carapace. Cut the flesh into cubes.

Heat a grill, grease the lobster pulp with oil and scald it for 2/3 minutes. Continue cooking in a hot oven for 3 minutes at 190 °. Season all the vegetables with oil, salt and basil leaves. 5 '5. Fry the panelle in hot oil, drain and salt them.

Bisque recipe of lobster in paella – Italian Cuisine

Ingredients

700 g a lobster
250 g rice
150 g dry white wine
100 g shelled beans
5 spring onions
1 artichoke
salt
thyme
garlic
extra virgin olive oil

Duration: 1 h

Level: Middle

Dose: 4 people

For the paella lobster bisque recipe, remove the lobster head and cut it into pieces; put it in the pan together with the claws with 2 sliced spring onions, a clove of garlic, a sprig of thyme and 50 g of oil: fry everything for 4-5 minutes, then add the wine.

Remove the garlic, add salt, and add 600 g of water; cook everything for 7-8 minutes from the boil. In the meantime, clean the artichoke and cut it into wedges; cut the other onions along the length and cut the tail of the lobster into slices.

Add to the broth cooking artichokes, onions, lobster, broad beans and rice and season with oil. Cover with a lid or aluminum foil and bake at 180 ° C, in the oven low shelf, for about 25 '.

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The difference between lobster and lobster and how to cook them – Italian Cuisine

To cook shellfish is a real challenge. Here are our tips for a guaranteed success with lobster and lobster (but also spider crab)

Before even thinking about how to cook them and the cutlery to avoid unpleasant struggles at the last sketch for the guests, you have to choose who will be the king or queen of the table: lobster, lobster or spider crab?

Lobster, attention to weight

There are those who have no doubts, she is the "queen of the table". Meat firm but soft, from the soft and delicate taste, the lobster is not only a symbol of opulence but one of those dishes that re-educates the palate. At the time of purchase it must be heavy (sign that it was recently caught). Better to choose examples not too big (around 800 g for two people, over 2 kg is old) e females, because they are tastier. The best way to enhance its flavor is boil it in the court-bouillon. It can be accompanied with sauces whose taste does not overlap. There citronette, made with 4 or 5 tablespoons of oil, two of lemon juice, salt and the eggs of the crustacean, it is perfect if the lobster is served cold.

Lobster, the eternal rival

THE'lobster stands out from lobster for le two large claws which he uses as a weapon of self-defense. There are two species: that American and that European, which differs from the first in its blue color. Often considered less valuable than lobster because of the slightly more fibrous meat and the more decisive taste, it has the advantage of having a more affordable price. Good to serve in salad, approached for example with exotic fruits such as mango or avocado, the maximum performance expresses it with the classic linguine with tomato sauce. For four people they serve a lobster, two shallots, garlic, tomato pulp, white wine, oil, brandy, thyme, salt, pepper, chilli, basil and parsley. After having blanched the lobster in the court-bouillon, cut it in half with a poultry chopper and then cut it into pieces. Put it in a pan with the pulp of the claws and let it flavor with oil. Add a ladle of water, thyme, basil and chilli and cook until you get a restricted stock. At this point sauté garlic and shallots, sprinkle with the brandy and make them flambé. Join the lobster, broth and the tomato pulp, salt to taste and cook for 10 minutes. Boil the linguine and add them to the sauce.

Granseola, the outsider

Also known as spider crab or spider crab, this one crab, without claws, lives on sandy bottoms, especially of the Adriatic. The real business is clean the shell thoroughly from mud and algae when the animal is still alive. This crustacean also has one very delicate meat, which is well suited to be enjoyed alone. An alternative is preparation "To Trieste". For four people serve four crabs, garlic, parsley, a lemon, salt, pepper, oil and grated bread. After having burned them, completely empty the shellfish shells, removing them the liquid that goes together with the pulp finely chopped. Add the garlic and parsley, also minced, salt, pepper, oil, breadcrumbs and lemon juice. Mix everything, fill the shells with the mixture and sprinkle with a handful of grated bread. Put in the oven and cook at 170 degrees for half an hour. The dish should still be served hot.