This entry was posted on Wednesday, October 10th, 2007 at 6:41 am and is filed under Lobster. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
- 1 large lobster (2 lbs.)
- 5 tbs. olive oil
- 2 whole cloves garlic
- ½ cup dry sherry
- 1 tbs. chopped parsley
- 1 canned tomatoes
- 1 sliced onion
- Salt and pepper to taste
Insert sharp knife between body and tail of lobster to sever spinal cord. Place on back; split. Spread open; cut crosswise for convenience in cooking. The green and the coral parts are edible, but be sure to remove the small sac just back of the head. Crack large claws.
Brown garlic and onion in saucepan with olive oil; remove garlic. Add lobster; cover; cook over low flame for 10 minutes or until shell is red. Remove lobster; set aside.
Put tomatoes in same pan. Add parsley, salt, and pepper; cover; simmer slowly for 15 minutes.
While sauce is cooking remove lobster from shell and cut into small pieces. When sauce is done add lobster; cover; simmer slowly 10 minutes more. Add sherry.
Serve very hot. Serves 2.