Friday, June 24, 2005

To Start: Lobster Cream with Shavings of Bottarga

Posted by Hello
I thought it would be nice for tonight's dinner to feature ingredients I had brought back from Sicily. To start, we will be having a creamy lobster soup, its crustacean sweetness tempered by shavings of bottarga - the preserved tuna roe commonly used in both Sicilian and Sardinian cooking, often called "the caviar of the poor". Whole egg sacs, extricated as soon as the tuna is caught, are cleaned, brined, washed, salted and massaged by hand over a period of weeks before being pressed (hence its petrified wood-like appearance, as you can see in the background of the picture) and sun-dried.


Anonymous Anonymous said...

Do you know what tuna roe (when you can get it)costs here? - hardly caviar for the poor but was the bottarga the only thing from Sicily? Did you bring the lobsters from Sicily as well?

Been observing your site, images and of course (you know it!) writing skills (which is second to none - it is clear) - so obviously you care for food (as i do) - how do you get your lobsters and which origins do you prefer?

Will you share ever some thoughts on lobsters? Being a fan of lobsters and shellfish (to a smaller degree) i wish i had the luxury of time to explore this subject.. our warm water lobster differ from cool water lobsters. Do cooks have a preference (ie. grilling, risotto, pasta, stews, bisques etc) - every lobster surely has a good purpose?

Also getting the meat intact (for presentation) from the claw may be akin to the task you face deboning the trotter of a swine (i find)

1:32 am, June 26, 2005  
Anonymous Anonymous said...

This looks so delicious, could you post the recipe some time? Have you tried Karasumi which is a Japanese version of Bottarga...?

10:09 pm, June 28, 2005  
Blogger Joycelyn said...

hi keiko, thanks! will get round to posting the recipe sometime - am terrible at this...have only tried nagasaki karasumi once and remember the flavour to be wonderfully delicate, more subtle than bottarga...

2:01 am, June 29, 2005  
Anonymous Anonymous said...

Dear Keiko:

My name is Chris Katopodis.

We have for generations, a tradition in our family of making Karasumi/Avgotaracho/Poutarque/Bottarga DiMugine/Mullet Bottarga.

Please, for more information visit our new online store at

As I was reading your recipe ( and, I become so happy to find out about you and your background plus the recipe above for a very fine and exclusive dish.

Keiko, I would appreciate if you can share with your readers about Lefkas Mullet Bottarga from the Katopodis Family.

I will be more than happy to add your recipe and a link to your official blog site in our recipes section located on

You can reach me on my cell 407-738-2227 and or e-mail for additional information and for ordering just visit our online store (

Best Regards,

Chris Katopodis

3:28 am, March 02, 2006  

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