0 (0)

Fish and Shellfish, Mains, Quick and Easy

Bogavante a la gallega (Galician lobster)

Bogavante a la gallega (Galician lobster)
Michael Robinson Chavez / Los Angeles Times

JOSE ANDRES, always charming, is the life of the party at a soiree in the Hollywood Hills, and guests are circling around him next to the infinity pool. Chef Andres is scooping caviar onto slices of jamon iberico (ham from ... Read more

Total time: 30 minutes | Serves 4
  • 2 tablespoons fine sea salt
  • 1/4 cup Spanish olive oil, plus more for drizzling
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • 1 large potato, cut into 1/4 -inch cubes
  • 1 Maine lobster, about 1 1/2 pounds
  • 1/4 teaspoon pimenton (sweet Spanish paprika)
  • Coarse sea salt for garnish

Step 1In an 8-quart pot, combine 4 quarts water, the salt, oil and bay leaf. Place the peppercorns in a sachet or tea ball and add to the pot. Cover and bring to a boil.

Step 2Add the potatoes and lobster, cover and boil for 8 minutes.

Step 3Check the potatoes to make sure they are tender. Strain and keep warm. 4. Continue to cook the lobster just until the meat is opaque and firm, 1 to 2 minutes more (to check for doneness, pull apart the tail slightly and crack the claws). Don't overcook the lobster or the meat will be tough and rubbery. Drain the pot, reserving the lobster. Cut open the tail, remove the meat and slice it crosswise into six medallions. Place the slices back in the tail.

Step 4Arrange the lobster and potatoes on a serving dish. Using a small sieve, evenly sprinkle the pimenton over the lobster and potatoes. Sprinkle with a little coarse sea salt, drizzle with olive oil and serve.

Note: This dish is inspired by the classic pulpo a la gallega, which is boiled octopus sprinkled with pimenton, olive oil and sea salt. It exemplifies the simplicity of northern Spanish cooking. Here I use lobster -- a genuine American ingredient -- which is much quicker to cook than octopus (which takes about an hour). It's important to watch the cooking time closely so that the lobster does not become rubbery.


Toasted barley fruit and nut bars
Toasted barley fruit and nut bars

Raspberry semifreddo
Raspberry semifreddo

Fennel and red onion salad with pickled figs
Fennel and red onion salad with pickled figs

Meyer lemon curd tart
Meyer lemon curd tart

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Galettes filled with shrimp and scallops
Grilled sardines with confited tomatoes
Seared Scallops in Mediterranean Broth
Tropical Fish in Foil