There are few people on planet earth who can cook lobster as perfectly as chef Bittor Arginzoniz, the owner of Etxebarri – pictured below. Bittor is a man of the mountains and he has his grill as his way of life for the time being.
Homarus Gammarus known as the European lobster, French blue, or common lobster, is a distinct species of lobster found in the seas around Europe. This includes the Atlantic Ocean, North Sea, Irish Sea, Mediterranian Sea, and Baltic Sea. Unlike its American cousin, blue is a common color of the European lobster, though they turn red when cooked.
Many lobster lovers savour the head and stomach of lobster is often referred to as “miso” which draws a comparison to the intense miso paste used in Japanese cooking. The intense Lobster and it includes the tomalley, the liver and pancreas, the light-green coloured bits.
The red parts are the “coral” or tiny lobster eggs of the female lobster. The eggs are also called spawn also found at the base of the top body and along the tail. A fertile adult female lobster produces about 10,000 eggs, all about the size of a pinhead and only 1% of those eggs will make it into adulthood.
The miso tastes is a combination of the head including the lobster eggs are held together with natural pectin (or glue), which adds to the sweet flavor of the eggs. After these eggs are fertilized by the maker, they are carried by the mother for almost a year on the outside of the female lobster underneath her tail. They hatch in a few months as larvae but look nothing like an adult lobster. Lobstermen will not intentionally catch females visibly carrying these fertilized eggs on the outside of their bodies.
Now take a boat to Tinos and discover the magic of an island where local foods are still a part of everyday life and beaches are not polluted by the Idea of sushi fanfare: https://mesubim.com/2021/05/26/greek-langoustine-thalassaki/ and travel the island to see our dearest friends Adonia and Aris who have committed to a way of life serving customers with their body and souls.