To pair with Trevor Corson’s lobster segment this week on the show, we thought we’d share this classic lobster preparation from Evan’s book Cucina Fresca. In the book Evan says “that the pure white of the lobster set against the lustrous red of the bell peppers is especially beautiful. Both the lobster and the red bell peppers have a fresh, sweet flavor; a sophisticated treat.”
Keep reading for the recipe…
Lobster and Roasted Red Pepper Salad from Cucina Fresca
1 large cooked meaty lobster tail, split
2 red bell peppers
1/4 cup fruity olive oil
Juice of 1 lemon
3 garlic cloves, peeled and lightly crushed
Coarse salt and freshly ground pepper to taste
1 teaspoon capers
Remove the lobster meat from the shell. Cut into generous chunks. Roast the red peppers over a stovetop burner or under a preheated broiler, using tongs to turn the peppers until they are completely blackened. Place them immediately into a plastic bag. Close the bag and let them sweat for 10 minutes. Peel the peppers carefully under cold running water. Place on paper towels to dry. Cut the peppers in half and remove the seeds and membranes. Cut lengthwise into 1/2-inch-wide strips. Combine the lobster, red pepper, olive oil, lemon juice, and garlic cloves in a medium bowl. Add the salt and pepper. Cover with plastic wrap and let marinate in the refrigerator for several hours. Toss very gently once or twice. Before serving, allow to come to room temperature. Adjust the seasonings, adding more lemon juice if necessary. Remove the garlic cloves. Arrange on a platter and sprinkle with capers. Serves 2.