Saturday, July 23, 2005

Il cocktail di aragosta con la menta

Lobster cocktail with mint is a delightful appetizer - expecially for the hot, steamy days of summer. This Sicilian appetizer is a warmup to most any meal.


1 Large lobster tail (or two small ones)
1 TBS of vinegar
1 stalk of celery
3 lemons
1/2 cup of olive oil
salt and pepper
finely chopped parsley (only the leaves)
Mint leaves (2-per serving)


Clean the lobster and dip in a container of cold salt-water for 30 minutes. Put a pot of water over medium heat and add salt and vinegar; bring to a simmer. Dip the lobster in the pot and simmer until done (do not over cook). Remove when cooked and place in a salad-bowl, let Cool and dice into 1/2 inch chunks.

Wash the celery, dice it into 1/4" pieces, then place in water with the juice of 2 lemons for half hour. In the meantime, flavor the diced lobster chunks with oil, salt and pepper. Add the diced celery, and the juice from the remaining lemon; stir well. Cover the salad-bowl and store in refrigerator for half hour. Divide evenly into cocktail glasses. Before serving, add the chopped parsley and garnish with the mint leaves.

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