Aragosta al Forno (Baked Lobster)

Aragosta al Forno (Baked Lobster)

Aragosta al Forno is a simple yet decadent dish that features lobster baked with a flavorful herb and breadcrumb crust. The lobster is tender, the breadcrumbs crispy, and the addition of garlic, butter, and Parmesan cheese makes it an irresistible treat. This recipe is perfect for a special occasion or an elegant dinner with a touch of rustic Italian charm.

Ingredients (serves 2)

• 2 lobsters (about 500g each)

• 3 tablespoons unsalted butter, melted

• 1/2 cup breadcrumbs (preferably Italian-style)

• 1/4 cup grated Parmigiano Reggiano

• 2 garlic cloves, minced

• 1 tablespoon fresh parsley, chopped

• 1 tablespoon fresh basil, chopped (optional)

• Zest of 1 lemon

• 1/2 teaspoon red pepper flakes (optional)

• Salt and freshly ground black pepper, to taste

• 2 tablespoons olive oil

• Lemon wedges, for serving

Preparation:

1. Cook the Lobsters:

   • Bring a large pot of salted water to a boil.

   • Add the lobsters and cook for about 8-10 minutes, or until the shells turn bright red.

   • Remove the lobsters from the water, set aside to cool. Once cooled slightly, crack the shells and remove the lobster meat. Keep the lobster halves intact for presentation.

2. Prepare the Breadcrumb Mixture:

   • In a bowl, combine the melted butter, breadcrumbs, grated Parmigiano Reggiano, minced garlic, fresh parsley, basil (if using), lemon zest, and red pepper flakes (if using). Stir everything together until the mixture is evenly combined.

   • Season with a pinch of salt and freshly ground black pepper.

3. Stuff the Lobster:

   • Place the lobster halves in a baking dish, shell side down.

   • Spoon the breadcrumb mixture generously onto the lobster meat, pressing it gently to pack the breadcrumbs in place.

   • Drizzle the top of the breadcrumbs with a little olive oil to help them crisp up during baking.

4. Bake the Lobster:

   • Preheat your oven to 400°F (200°C).

   • Place the lobster in the preheated oven and bake for 10-12 minutes, or until the breadcrumbs are golden and the lobster meat is fully cooked through. The top should be crispy and slightly browned.

5. Serve:

   • Remove the lobster from the oven and serve immediately.

   • Garnish with a sprinkle of fresh parsley and lemon wedges on the side for a refreshing burst of citrus.

Chef's Tip:

For an even richer flavor, you can add a small amount of heavy cream to the breadcrumb mixture, making it creamier and more decadent. Alternatively, a touch of white wine or cognac can be added to the butter before mixing in the breadcrumbs for an extra layer of flavor.

Wine Pairing:

• Chardonnay: A full-bodied, oaked Chardonnay pairs beautifully with the richness of the lobster and the breadcrumb topping.

• Vermentino: A crisp white wine from Sardinia with a refreshing minerality, perfect for cutting through the richness of the lobster and breadcrumbs.

• Prosecco: A light and sparkling Prosecco can provide a nice contrast to the richness of the baked lobster, offering a refreshing and lively pairing.

By Master Chef Gianluca Deiana Abis