Galician-Style Lobster With Pimenton and Olive Oil

• 1/4 cup sea salt, plus more to taste
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1 bay leaf
• 1 teaspoon whole black peppercorns
• 1 Idaho potato, cut into rough 1 inch cubes
• 1 Maine lobster, about 11/2 pounds (see note)
• 1 teaspoon pimenton dulce (sweet Spanish paprika)

1. In a large pot, bring 2 quarts of water to a boil.
2. Stir in the salt, olive oil, bay leaf, peppercorns and potato and cook, covered, for 2 1/2 minutes.
3. Add the lobster, head first, into the pot and cook, covered, for 7 minutes more.
4. Remove the lobster from the pot and drain the potatoes.
5. Crack the lobster claws and cut the tail into 6 pieces.
6. Arrange the potatoes on a serving dish.
7. Top with the lobster pieces.
8. Place the pimenton in a fine-mesh sieve and sprinkle evenly over the top, gently tapping the side of the sieve to break up any large chunks.
9. Sprinkle with more sea salt to taste and drizzle with more olive oil.

salt, extra virgin olive oil, bay leaf, whole black peppercorns, potato, lobster, paprika

Taken from cooking.nytimes.com/recipes/1012563 (may not work)