Catalan Lobster Salad, revisited with Balsamic Vinegar Of Modena PGI Emilio Gold

Catalan Lobster Salad, revisited with Balsamic Vinegar Of Modena PGI Emilio Gold

2 lobsters (fresh or frozen)
8 cherry tomatoes
½ yellow bell pepper
40g diced brown onion
6 leaves of fresh basil
Balsamic Vinegar of Modena PGI “Emilio Gold”
Extra Virgin Olive oil,
Salt
Black pepper
2 tbsp Apple cider Vinegar

Suggested match

Emilio Gold

Balsamic Vinegar of Modena PGI

cad.

Method

Immerse lobsters in boiling water for 8 minutes, turn off heat and let it cool in water.

Cut onion into thin slices and soak for a few minutes in apple cider vinegar.

Cut peppers into thin slices and dice the tomatoes.

When the lobster has cooled down, remove the shell and cut into 1-inch pieces.

Drain the onions and combine with Lobster, tomatoes, peppers and minced basil leaves.

Season with two tbsp of Balsamic Vinger of Modena IGP Emilio Gold, salt, pepper, and extra virgin olive oil.

Stir thoroughly.

Set aside for 30 minutes before serving.

Serve with Pane Carasau.

Prepared for Carandini by Roberta @robysushi

For special moments.
Try them with this recipe

Discover the range

For special moments.
Try them with this recipe

Our finest vinegars bear the names of our ancestors and come in two different categories:
The "dense" vinegars — Emilio Gold, Emilio Silver and Bianca — creamy in texture due to the high density of grape must, matured in wooden barrels.
The "aged" vinegars — Antonio Gold and Giuseppe Silver — left to mature in wooden barrels for many years.

Discover the range

Emilio Silver

Balsamic Vinegar of Modena PGI

Emilio Gold

Balsamic Vinegar of Modena PGI

Giuseppe

Aged Balsamic Vinegar of Modena PGI

Antonio

Aged Balsamic Vinegar of Modena PGI

Bianca

Sweet White Vinegar

Rosa

Rosè Wine Vinegar

Lucia

Rice Vinegar Dressing with Concentrated Grape Must

Carmela

Apple Cider Vinegar Dressing

Other recipes with Emilio Gold.

Balsamic Vinegar of Modena PGI