Aragosta Fredda Algheritana



  1. 4 1 1/2-pound female lobsters, with their roe
  2. 1 1/2 cups extra-virgin olive oil
  3. Juice and zest of 2 large lemons
  4. 1 teaspoon fine sea salt
  5. 8 ounces bottarga


  1. Following the directions for aragosta alla brace algheritana (page 243), poach, then wood-roast, the lobsters, whacking them in two and rescuing their precious roe (use the tomalley to scent softened butter and use it to enrich a sauce or as a spread for warm bread).
  2. After the lobsters have cooled, cover them with plastic wrap and chill them in the refrigerator while you make their sauce.
  3. In a small bowl, beat the olive oil with the juice and zest of the lemons and the sea salt.
  4. Beat in the roe, crushing it against the sides of the bowl and into the sauce.
  5. Cover the sauce and let it rest at room temperature.
  6. Just before presenting the dish, position the lobsters on one grand plate or on each of four smaller but still ample ones.
  7. Beat the sauce and spoon it over the lobsters.
  8. Grate the bottarga over all and present them, then, with a basket of just-toasted bread, a tiny jug of good, green oil, a dish of fine sea salt, a pepper grinder, and a cooled white wine.