Name: Aragosta alla Catalana
Prep time: 25 min
Cook time: 25 min
Total time: 125 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1,000 g Mediterranean spiny lobster (One lobster, whole weight; have the fishmonger dispatch and prepare it just before cooking. Keep chilled until cooking.); 150 g Generic white onion; 400 g Tomatoes; 30 ml White wine vinegar (For soaking the onion.); 60 ml Extra-virgin olive oil; 1 piece Lemon (Use 30 ml juice for the dressing; keep any remainder for another use.); 3 g Salt (For the dressing; adjust to taste.); 4,500 ml Water (4000 ml for cooking the lobster, or enough to cover it in the pot; 500 ml cold for the onion.)

Keep the lobster pieces substantial and the onion thin. Drain the onion well so its soaking water does not dilute the dressing.

Make ahead Cook and cool the lobster before assembling. Allow 45 minutes in the refrigerator after dressing, then serve chilled.

By Italia Magnifica · Updated October 2026

Prep: 25 min
Cook: 25 min
Rest: 1 hr 15 min
Serves: 4
Difficulty: Medium

Aragosta alla Catalana

Prep 25 min · Cook 25 min · Rest 1 hr 15 min · Serves 4 · Difficulty Medium

Ingredients

Skip to the method

4 servings

1,000 g2¼ lb
Mediterranean spiny lobsterOne lobster, whole weight; have the fishmonger dispatch and prepare it just before cooking. Keep chilled until cooking.One lobster, whole weight; have the fishmonger dispatch and prepare it just before cooking. Keep chilled until cooking.
150 g5½ oz
Generic white onion
400 g14 oz
Tomatoes
30 ml2 tbsp
White wine vinegarFor soaking the onion.For soaking the onion.
60 ml¼ cup
Extra-virgin olive oil
1 piece1 piece
LemonUse 30 ml juice for the dressing; keep any remainder for another use.Use 2 tbsp juice for the dressing; keep any remainder for another use.
3 g½ tsp
SaltFor the dressing; adjust to taste.For the dressing; adjust to taste.
4,500 ml19 cups
Water4000 ml for cooking the lobster, or enough to cover it in the pot; 500 ml cold for the onion.17 cups for cooking the lobster, or enough to cover it in the pot; 2 cups cold for the onion.

Equipment

Large 7-liter pot
Tongs
Kitchen shears and sturdy knife
Mixing bowl
Serving platter

Method

Bring the cooking water to a boil in the large pot. Lower the prepared whole lobster into it and cook at a steady boil for about 20–25 minutes, until the flesh is opaque and firm. Lift onto a tray and let it cool for about 30 minutes.Bring the cooking water to a boil in the large pot. Lower the prepared whole lobster into it and cook at a steady boil for about 20–25 minutes, until the flesh is opaque and firm. Lift onto a tray and let it cool for about 30 minutes.
While the lobster cools, peel and thinly slice the onion. Soak it in the 500 ml cold water with the vinegar for 20 minutes, then drain thoroughly. Slice the tomatoes.While the lobster cools, peel and thinly slice the onion. Soak it in the 2 cups cold water with the vinegar for 20 minutes, then drain thoroughly. Slice the tomatoes.
Split the lobster shell lengthwise with shears and a sturdy knife. Remove the intestinal tract and dark head contents, lift out the meat and cut it into substantial pieces. Check carefully for shell fragments.Split the lobster shell lengthwise with shears and a sturdy knife. Remove the intestinal tract and dark head contents, lift out the meat and cut it into substantial pieces. Check carefully for shell fragments.
Whisk the oil with 30 ml lemon juice and the salt. Gently mix the lobster, tomatoes and drained onion on a platter, then add the dressing. Cover and refrigerate for 45 minutes; turn gently once before serving.Whisk the oil with 2 tbsp lemon juice and the salt. Gently mix the lobster, tomatoes and drained onion on a platter, then add the dressing. Cover and refrigerate for 45 minutes; turn gently once before serving.