California lobster
Instructions
Carefully wash the lobster under the tap, then core the head and cut it into medallions, following the tracks of the ' rings '.
Put on the stove a baking dish with oil and a clove of crushed garlic; When this will have browned, add to sauce lobster medallions and let them cook until the shell will become a beautiful bright red color.
Wet at this point with the brandy and let it evaporate in bright flame.
Then add the finely sliced onion and tomatoes, deprived of seeds and cut into chunks.
Add salt and pepper, wet with white wine and sprinkle with chopped parsley.
Enter then in the oven already warm and simmer for about 20 minutes.
After this time, remove the baking dish from the oven and remove all the shells.
Pass the cooking sauce through a sieve, collecting it in a small saucepan; Add the butter, put on the fire for a few minutes, then pour the sauce on the lobster medallions and serve.
Ingredients and dosing for 4 persons
- 1 lobster from 1200 g
- 1/2 cup of olive oil
- 1 dram of brandy
- 1 onion
- 2 ripe tomatoes
- Salt
- Pepper
- 1 glass dry white wine
- 1 tablespoon of chopped parsley
- 20 g of butter