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Lobster with tomatoes and onion in a Catalan-Sardinian preparation. This high protein mediterranean dish is a fresh, luxurious family dinner for the most special celebrations.
Bring a large pot of salted water to a rapid boil over high heat. Add the lobster and cook for 8–10 minutes until the shells turn bright red. Remove lobsters and plunge into ice water to stop cooking.
Once cool, crack the shells carefully and extract all lobster meat, keeping pieces as whole as possible for presentation.
Slice the cherry tomatoes in halves and thinly slice the red onion. Finely chop the fresh parsley.
In a large mixing bowl, combine lobster meat, tomatoes, onion, and parsley. Drizzle with extra virgin olive oil, squeeze the juice of one lemon, then season with sea salt and black pepper. Toss gently to blend and avoid breaking the lobster meat.
Cover and chill the salad for at least 30 minutes before serving to allow flavors to meld. Serve cold or at cool room temperature, garnishing with extra parsley and lemon wedges if desired.
