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The other day Carmen from El Marino (an excellent seafood tapas bar & restaurant here) posted photos of some lobsters (bogavantes) that they had just got in. And it occurred to me that this would make for a fabulous Christmas Eve meal. It’s been years (about 20) since I cooked lobster at home, so after I call Carmen’s husband Nicolas today to find out where to get the best bogavantes in town I shall have to figure out how I want to cook them.
Any suggestions?
casa azahar 
I don’t think you can go far wrong with a good old fashioned thermidor…
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And someone else cooking it!
You don’t want suggestions from this kitchen klutz believe me!
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Saw Rick Stein on tv earlier today – making lobster pithivier. It looked so good I was drooling just watching.
http://www.bbc.co.uk/food/recipes/lobster_pithivier_03080
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We’re going to have crabs for Christmas Eve dinner if the boats can do their crab run in this weather. They come already boiled and cleaned from the store. You could just boil the lobster and serve it with drawn butter. The only other way I’ve ever had it was on the grill. That was good.
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These are all good suggestions – especially Johnny’s. 😉 Also got one from Mr Anchovy by email to make a lobster risotto, which also sounds very nice … BUT … unless Nicolas can get me a real deal it looks like it won’t be happening. I had to stop into the Corte Inglés supermarket this afternoon and asked how much their lobsters cost. 80€ a kilo!!! Good grief! Especially as they are about 50% shell. Also, theirs were too big. I’ve always been told never to buy a lobster that weighed more than a kilo, and preferably it should be a bit smaller.
What else …
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Okay, just got an email from Carmen saying I could get a Canadian lobster for 30€ a kilo. Apparently Galician ones, much closer to home, cost twice as much.
Am guessing one lobster will be enough for two? Though the last time (really the only time) we got two lobsters and had no problem polishing them off. It was kind of hard killing and eating them as, by the time we got them home from the market I’d already named them…
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