1 Galician lobster or 7 oz Picón, Cabrales or other blue cheese
Half a bay leaf
Ice plant* and salad leaves (Ice plant is available in some markets in the Western US. Try substituting fresh spinach.)
Dressing of Pedro Ximénez and sherry vinegar:
1/2 cup Pedro Ximénez Sherry
1/2 cup sherry vinegar
1/2 cup extra virgin olive oil
1 tsp coarsely-ground mustard
Cook the lobster in boiling salted water with a bay leaf for 20-30 minutes, depending on size. Remove the head and front claws and set aside. (This recipe can also be made replacing the lobster with blue cheese.)
Pedro Ximénez dressing: Dissolve the mustard, salt and pepper in the sherry vinegar and mix with the Pedro Ximénez sherry. Beat in the oil to make an emulsion. Wash the salad leaves, place in a bowl and dress with a little of the sauce. Peel the lobster tail and cut into slices (or cut the cheese into cubes). Place one or two slices of lobster (or a few cubes of cheese) on each plate, garnish with salad and trickle a few spoonfuls of dressing over the whole dish. If desired, lightly crush a few peppercorns in a mortar and sprinkle over.
Recipe courtesy of Spain GourmeTour magazine.