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Bogavante a la gallega (Galician lobster)

Time 30 minutes
Yields Serves 4
Bogavante a la gallega (Galician lobster)
1

In 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.

2

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

3

Check 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.

4

Arrange 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.

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.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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