Smoked Paprika Lobster Tails and Peppers inside Potatoes
Course Tapas
Cuisine Mediterranean
Prep Time 1 hourhour
Cook Time 45 minutesminutes
Servings 4servings
Equipment
Large pot with a lid
Tongs
8 Appetizer Wooden Skewers
Sharp knife
Ingredients
2Lobsterstail and head will be used
4quartsWater
2cupsDry White Wine
1Large Onionchopped
4stalksCelerychopped
1/4tspRed Pepper Flakes
4Garlic Clovescrushed
2tbspSea Saltextra for serving
8Potatoes, smallroughly 3 inches in diameter
1/2cupRoasted Red Peppersthinly sliced
1/4cupExtra Virgin Olive Oil
1tbspSmoked Paprika
8Chivesfor garnish
Instructions
In a large pot of boiling water, add the wine, onions, celery, salt and garlic. Place the lobsters into the boiling mixture, lid on and cook until the lobsters turn bright orange, or the internal temperature is 135. This will best insure for a juicy lobster tail and not dry.
Remove the lobsters and set aside until the lobster shell is cool enough to handle.
Cook the potatoes, with the potato skins still on, in the lobster stock until done, piercing with a fork to test, remove from the stock and set them aside. Make a one-inch cut on the tops to open the potatoes, but keep them together until ready to assemble.
Break open the lobster tail and remove the lobster meat, in one piece if possible. Cut the meat into 4 equal pieces. Break off the lobster head and save it for garnish.
Mix the red pepper flakes and smoked paprika with the olive oil.
On the platter you will be serving from, arrange the potatoes. Place one piece of lobster tail inside of the partially opened potato. Arrange the thinly sliced roasted red peppers across the tops, a generous drizzle of the olive oil mixture, and finish with a sprinkle of salt. Place the lobster head in the center of the platter and a chive across each potato bundle. Serve at room temperature in the center of the dinner table.