Lobster Sardinian Style (Aragosta alla Sarda)

Sardinian Lobster (Mediterranean Lobster)

Lobster Sardinian Style (Aragosta alla Sarda)

By Master Chef Gianluca Deiana Abis

History

Lobster has long been a luxurious dish on the coast of Sardinia. The island’s culinary tradition is heavily influenced by the sea, where fresh seafood is celebrated in a variety of dishes. Aragosta alla Sarda combines locally caught lobster with the island’s rich agricultural products like tomatoes, garlic, and saffron, creating a dish that embodies the flavors of the Mediterranean. It’s typically prepared for special occasions and celebrations, showcasing the simple yet flavorful cooking techniques of the Sardinian people.

Ingredients

• 2 lobsters (about 500g each)

• 1 onion, finely chopped

• 1 garlic clove, minced

• 4 ripe tomatoes, peeled and chopped

• 1 tsp saffron threads

• 150ml white wine (preferably Sardinian Vermentino)

• 50ml extra virgin olive oil

• Fresh parsley, chopped

• Salt and freshly ground black pepper to taste

Instructions

1. Prepare the Lobster:

   • Bring a large pot of salted water to a boil. Immerse the lobsters and cook them for about 5 minutes until they are slightly tender. Remove the lobsters from the water, then split them in half lengthwise. Remove the meat from the shells and set it aside, but keep the shells to infuse the sauce with flavor.

2. Make the Sauce:

   • In a large skillet, heat extra virgin olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.

   • Add the minced garlic and cook for another minute until fragrant.

   • Add the chopped tomatoes and cook them down for about 10-15 minutes until they break down and release their juices. Stir occasionally to prevent burning. The mixture should thicken and become saucy.

3. Infuse the Lobster Flavor:

   • While the tomato sauce is simmering, add the lobster shells to the pan to infuse the sauce with extra flavor. After 5-10 minutes, remove the lobster shells and discard them, leaving the flavorful sauce behind.

4. Saffron & Wine:

   • In a small bowl, dissolve the saffron threads in the white wine and add this mixture to the sauce. Stir well and let it simmer for an additional 5 minutes. The saffron adds a beautiful golden hue and a subtle, aromatic flavor to the dish.

5. Cook the Lobster Meat:

   • Add the lobster meat back into the skillet with the sauce, and cook for 5-7 minutes, until the lobster meat is fully cooked and infused with the sauce’s flavors. Be careful not to overcook the lobster, as it can become tough.

6. Final Touches:

   • Season with salt and black pepper to taste. Sprinkle fresh parsley over the top and stir gently.

Chef Tip:

To make this dish extra special, you can finish it off with a splash of Sardinian Vernaccia (a traditional white wine from Sardinia) to complement the sweetness of the lobster. This dish is perfect when served with a side of Sardinian flatbread (pane carasau) to soak up the delicious sauce.

Wine Pairing:

Pair this Aragosta alla Sarda with a chilled Vermentino di Sardegna. This Sardinian white wine has fresh citrus notes that complement the lobster's sweetness and the saffron’s delicate spice. Its acidity helps balance the richness of the lobster while highlighting the Mediterranean flavors of the dish.

This Lobster Sardinian Style is an elegant and aromatic dish that brings the flavors of the Sardinian coastline straight to your table. The combination of lobster, saffron, and tomato makes it a perfect dish for any seafood lover, bringing a piece of Sardinia's culinary tradition to life. Enjoy!