Equipment
Ingredients
Base Elements
- 400 g waxy potatoes, peeled and sliced into 1cm thick rounds
- 2000 ml water
- 1 bay leaf
- 15 g coarse sea salt
Seafood
- 400 g lobster tails, raw, in shell
Garnish and Seasoning
- 60 ml extra virgin olive oil
- 3 g sweet smoked paprika
- 1 g hot smoked paprika
- 4 g flaky sea salt
Nutrition (per serving)
Method
Bring the water to a rolling boil in a large heavy-bottomed pot. Stir in the coarse sea salt and drop in the bay leaf.
Gently drop the sliced waxy potatoes into the boiling water. Cook at a steady simmer until they are tender enough to be easily pierced with a knife but still maintain their structural integrity, about 12 to 15 minutes.
Using a slotted spoon, carefully remove the cooked potato slices from the water, letting excess moisture drip off. Arrange them in a single, slightly overlapping layer on a warm serving platter. Do not discard the seasoned boiling water.
Return the potato-infused water to a gentle boil. Submerge the raw lobster tails and cook until the shells turn bright red and the meat is completely opaque, reaching an internal temperature of 60°C/140°F, approximately 5 to 6 minutes.
Remove the lobster tails from the water and let them rest until cool enough to handle. Use kitchen shears to snip straight down the center of the top shell. Carefully extract the tail meat in one piece and slice it crosswise into neat 1cm thick medallions.
Lay the sliced lobster medallions directly on top of the warm, plated potato slices.
Generously pour the extra virgin olive oil over the lobster and potatoes, ensuring every piece is coated. Sprinkle the sweet smoked paprika and hot smoked paprika evenly across the dish, finishing with a scattering of flaky sea salt. Serve immediately while still warm.
Chef's Notes
- The residual starch left in the water from boiling the potatoes slightly thickens the cooking liquid. When you boil the lobster tails in this same water, it subtly coats the shells and prevents the meat from drying out.
- Pimenton de la Vera is non-negotiable for an authentic Spanish flavor profile. Its signature smokiness is achieved by slowly drying the peppers over oak fires, providing a deep, woodsy complexity that standard sweet paprika completely lacks.
- Allow your extra virgin olive oil to sit at room temperature before using. Pouring cold oil over the dish will shock the warm ingredients, congealing slightly and muting the vibrant, volatile aromas of the paprika and seafood.
- Retain the lobster shells after extracting the meat; they can be frozen and later simmered with aromatics to create a rich, complex seafood stock for paella or bisque.
Storage
Refrigerator: 1 day — Store lobster and potatoes in airtight containers. Gently warm before serving to avoid rubbery seafood.
