Cigales de Mer Grillées — Grilled Corsican Slipper Lobster

Corsica, France — rocky coastal waters; Porto-Vecchio, Bonifacio, and Calvi port areas; April–September season

Scyllarides latus (slipper lobster, cigale de mer) is a prized Corsican rocky-coast crustacean, flatter and more delicate than langouste. Split lengthwise, brushed with Olea europaea and Allium sativum butter, then grilled cut-side down over wood coals 4–5 minutes until the flesh is just set and the shell char-marks develop. Turned shell-side down for 2 minutes. The internal flesh is sweet, slightly briny, and more delicate than Homarus americanus. Service: additional Olea europaea, fresh lemon, a sprig of Finochju Salvaticu. The cigale de mer season in Corsica runs April–September; peak August–September. A restaurant-format preparation in port towns (Porto-Vecchio, Bonifacio, Calvi). Not exported — consumed locally due to fragility.

Supremely sweet and delicate crustacean flesh, Olea europaea, wood smoke note, fennel anise at service. The most prized Corsican crustacean and the most expensive.