Recipe: Arigosta de Gitana

Chef Wilfred Beriau

Yield: 4 portions

  • Lobster meat, blanched, large dice – 12-14 oz ( From 3 lobsters)
  • Ravioli or gnocchi, cooked small – 4-5 pp
  • Bacon lean, diced, blanched – 4-5oz
  • Olive oil – 2 T
  • Nutmeg – ½ tsp
  • Freshly ground pepper – TT
  • White wine – 2-3 oz
  • Baby Spinach – 1 lb
  • Shallots – 2 T
  • Apple, any type you like – 1
  • Cider balsamic vinegar – 3-4 t
  • Sea salt – To Taste
  • Sage, chopped up – 1 T
  • Marjoram – 1 T
  • Chives, diced – 1 T
  1. In boiling salted water, cook the lobsters about 7 minutes Drain and cool.
  2. Cook the bacon for about 2 minutes in the simmering lobster water. Skim it out and reserve on a paper towel.  Pick the lobster when it cools.
  3. In a large skillet, add the olive oil and bacon and cook the bacon till lightly golden brown.
  4. Add the shallots, cook about 1 minute, add the nutmeg and pepper let it get aromatic then add the apples cook till the apples get slightly soft.
  5. Add the spinach, sage and marjoram, cover and cook a minute; add the vinegar and the lobster and start folding everything together.
  6. Serve in a shallow wide rimmed bowl.
  7. Set the pasta in the bottom of 4 suitable bowls, and plate the mixture over the pasta. Sprinkle the chives.
  8. A great garnish that would add a crispy dimension to the whole dish would be a parmesan chip or parmesan crouton.

This dish will have accumulated a little water in it. But that’s okay, dunk the crouton in it.  I have had this with a great glass of ice cold Chardonnay.   You may also choose to use spaetzle or any other type of pasta.  If you would like to make this with less fat, back off on the bacon, but you lose a great background flavor.  I used apple wood smoked bacon.  You may also combine the gnocchi and ravioli (I have at home).