loving lobster

It is always a great pleasure to welcome a fresh lobster into our little kitchen. This one was still alive after more than a day in the refrigerator, what delayed our schedule a little bit.

I love salpicón because, besides its unique explosion of freshness, it easily provides two o three meals, working with a kilo-ish piece. And the second day it even tastes better, after all the juices have perfectly mixed. One red capsicum, one Spanish onion, a bunch of parsley, two boiled eggs, two tomatoes, extra virgin olive oil and white wine vinegar were the chosen ingredients for this new celebration.

The initial plan was bringing a bottle of nice cava (Catalan sparkling) to help cleansing our palates in a very joyful way. I do like champagne, but I find cava much more exciting for a whole meal. We only found a couple of options, none of the ones we originally had in mind, but our final pick certainly was worth the effort: 2008 Raventós i Blanc - Reserva Brut (50% macabeo, 30% xarel.lo, 20% parellada).

We were ready for another modest banquet, which ended up generating the levels of energy required to survive the remaining part of the week in the disgusting world of severe broadcasting stupidity (sbs).