Surf 'n' Turf (Lobster with Chicken)

Mar i Terra

Servings: 4-6

Prep Time: 30 min.[PT30M]

Cook Time: 45 min.[PT45M]


3 tbsp olive oil
1 tbsp lard (optional)
1 small chicken, cut in serving pieces
Salt and pepper
Pinch of cinnamon
1 chicken liver
1 onion, chopped
Herbal bouquet of bay leaf, thyme, oregano, leek, parsley, and orange zest
4 tomatoes, peeled, seeded, and chopped
3/4 cup white wine
1 tbsp anise brandy
2 tsp flour or fine bread crumbs
1 or 2 lobsters (around 2 pounds total), each cut in half lengthwise, then quartered crosswise
1/2 tsp saffron, crushed
2 cloves garlic
3 tbsp skinned hazelnuts, toasted
1 tbsp grated bittersweet chocolate or 1 tsp unsweetened cocoa powder


Heat the oil in a large cazuela or big frying pan. Season the chicken pieces with salt, pepper, and cinnamon and brown them in the oil and lard with the chicken liver. Remove the liver when browned. When chicken is nicely golden, add the chopped onion. Sauté a few minutes, then add the bunch of herbs, tomatoes, wine, and anise brandy. Cover and let the liquid reduce by half. Then add the flour or bread crumbs mixed in a little water. Add water or stock to just barely cover the pieces of chicken. Heat a little oil in a separate frying pan and sauté the lobster pieces with green lobster liver very briefly. Transfer the lobster meat to the casserole with the chicken. In a mortar or processor grind the saffron, garlic, hazelnuts, chocolate, and the livers of the chicken and lobster. Add reserved lobster juices to make a smooth paste. Add this mixture to the casserole and cook ten minutes more or until lobster is cooked through. The sauce shouldn't be too soupy. Garnish with triangles of fried bread and sprinkle with chopped parsley.

Recipe courtesy of Spain GourmeTour magazine.

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