Lobster with potatoes and fried eggs
We have no words to describe the great dish that we bring you today, a typical recipe from the island of Formentera that we recommend you make without fail, we are convinced that you will love it.
Time: 30 minutes
2 lobsters of 600 g each
1 green bell pepper
4 medium sour potatoes
50 ml cognac
extra virgin olive oil
Who said that only rice can be made in paella pans? Today we are going to teach you how to get the most out of your MARKET paella pan.
We start by peeling, washing and laminating the potatoes into slices that are neither too thin nor too thick. We put a good jet of extra virgin olive oil in our paella pan. We salt the potatoes and cook them over medium heat, the idea is that they are candied for the last few minutes to raise the heat and brown. Remove on kitchen paper to release excess oil.
Chop the lobster and season it to taste. Remove a little oil from frying the potatoes and fry the lobster, pour the cognac and flambé, when the flame goes out add the rolled garlic and the green pepper, previously washed and cut into small strips. We are stirring, once the lobster is cooked we remove and fry the eggs in the same oil.
Remove the oil from the paella pan and serve the dish in it. Place the potatoes in the bottom together with the lobster, peppers and garlic, place the eggs on top and serve in the center, decorate with parsley.
Photos and recipe by MJ .