Ibérico Pork Cheek with Lobster and Pimentón de La Vera Sauce

Preparation

Lobster
Cook in boiling salted water for 8 minutes. Leave to cool, then peel and cut the tail in half. Crack the elbows and claws and remove the flesh.

Ibérico pork cheek and Ibérico ham:
Cut some wafer-thin slices of ham and use to wrap the lobster tails. Simmer the pork cheek for 4 hours with the garlic shoots, bouquet of herbs, peppercorns and salt.

Potatoes
Cut 8 very thin slices of potato using an electric slicer. Trim to form rectangles. Place on greased silicone paper and dry out in the oven at 120ºC / 248ºF for 20 minutes until transparent.
Cook the remaining potatoes in boiling salted water and make a purée. Add olive oil and season with salt and pepper.

Pimentón sauce
Brown the garlic in olive oil. Remove from the heat and add the pimentón. Leave to stand for 1 hour. Add some spoonfuls of the pimentón, garlic and oil mixture to the potato purée until fairly liquid.

Spanish recipe: Ibérico pork cheek with lobster and pimentón sauce. Photo by: Tomás Zarza/©ICEX.

Presentation

Cut 4 pieces of Ibérico pork cheek into rectangles 6cm x 3cm x 2cm / 2 1/2 x 1 1/4 x 3/4 in and sear in an oiled skillet. Place the cheek and lobster in an oven pan and pour over a little of the pimentón, garlic and oil mixture. Heat for 3 minutes. Place a spoonful of the pimentón sauce on each plate. Add the pork and top with the lobster tail, elbows and claws. Finish with the fried garlic cloves and pour over a little of the pimentón, garlic and oil mixture. Top the lobster with the potato wafer and sprinkle with Maldon salt.

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Time

2 h. 20 min.

  • 1 kg lobsters
  • 200 gr fatty Ibérico ham
  • 2 Ibérico pork cheeks
  • 1 bundle garlic shoots
  • black peppercorns
  • 1 tsp sweet PDO Pimentón de La Vera
  • 2 medium-sized potatoes
  • 4 cloves garlic
  • 250 ml Spanish olive oil
  • Salt
  • 2.445 lb lobsters
  • 7.055 oz fatty Ibérico ham
  • 2 Ibérico pork cheeks
  • 1 bundle garlic shoots
  • black peppercorns
  • 1 tsp sweet PDO Pimentón de La Vera
  • 2 medium-sized potatoes
  • 4 cloves garlic
  • 8.924 fl. oz Spanish olive oil
  • Salt
  • 2.445 lb lobsters
  • 0.95 cup fatty Ibérico ham
  • 2 Ibérico pork cheeks
  • 1 bundle garlic shoots
  • black peppercorns
  • 1 tsp sweet PDO Pimentón de La Vera
  • 2 medium-sized potatoes
  • 4 cloves garlic
  • 1.057 cup Spanish olive oil
  • Salt
Wine match

José Polo

Viña Tondonia Blanco Reserva by Bodegas R. López de Heredia Viña Tondonia, one of Spain’s great white wines. We recommend the historic vintages: 1957, 1964, 1968, etc.