Mexican lobster

If you bought the lobsters alive, emerge them in a pot with plenty of boiling water, close the container and cook for a minute, then drain and cool them under running water.

Peel the onions and the garlic and mince finely.

Scalded in boiling water the tomatoes, Peel, cut them into quarters and take away the seeds, then cut up the flesh.

Detached from the body of each lobster tail rotating; cut each section in half lengthwise and remove its entrails, then wash the shells under running water.

With the help of a sturdy serrated blade knife, divide the individual segments of code, obtaining pulp medallions wrapped in the shell.

Do heat the olive oil in a pan and saucepan tail pieces on each side, fresh focus for a few minutes, then remove them from the container.

Pour into the pan of lobster bodies along with the chopped garlic and onion, fry it over low heat for a few minutes, then add the chopped flesh of tomatoes, bay leaf and thyme.

Simmer at moderate heat for 4-5 minutes, then wet the preparation with the white wine and continue cooking for another 5 minutes.

At the end, add the broth with salt necessary, ground pepper and lime juice.

To get the latter, pour the lime juice inside the chili, you removed the top cover with the stem, seeds and white membranes.

Let stand the juice for a few minutes, so they absorb the spicy flavour of the vegetables, then pour it in the cooking of crustaceans.

At this point put in the Pan even lobster tails, made Brown earlier, sprinkle with the chopped coriander and serve with tortillas and typical dry white wine of good quality, possibly the same used for the preparation of the dish.