Lobster Rossejat | James Beard Foundation
"This Catalan dish (pronounced rose-ay-YACHT), which artfully combines rich shellfish, toasty pasta, and plenty of aïoli, is my favorite recipe in this entire book. It is easy and so unique—a...
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Ingredients
- 1 pound spaghetti
- 2 tablespoons extra virgin olive oil, divided
- Salt
- 6 cups water
- Two 1 1/2-pound lobsters (preferably new shell)
- 1 bay leaf
- 2 cloves garlic, thinly sliced
- 1 tablespoon smoked paprika
- 1 recipe classic aïoli
- 1 bunch fresh herbs, such as chervil or parsley, leaves only
- Lemon wedges
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