6 lobster tails, approximately 300g each
3 tablespoons of olive oil
1 minced garlic clove
1 medium onion, sliced
4 medium red bell peppers, seeded and chopped
3 medium tomatoes, seeded and chopped
Salt and black pepper to taste
1 cup of water
1/2 cup of heavy cream
6 lobster tails, approximately 300g each
3 tablespoons of olive oil
1 minced garlic clove
1 medium onion, sliced
4 medium red bell peppers, seeded and chopped
3 medium tomatoes, seeded and chopped
Salt and black pepper to taste
1 cup of water
1/2 cup of heavy cream
Cook the lobster tails in boiling water for 7-8 minutes
Remove from water and let cool
Remove the meat from the shells and reserve
Heat the olive oil in a medium pan
Add garlic and onion, cooking for 2 minutes while stirring occasionally to prevent burning
Add the bell peppers and tomatoes, season to taste
Add the water and cook over medium heat with the pan covered for about 30 minutes
Remove from heat and let cool
Blend in a blender and strain through a fine-mesh sieve
Add the heavy cream and mix well to thicken slightly
Adjust seasoning if necessary
Cut the lobster tails into manageable pieces, then serve hot or cold with the pimento sauce
Serves 6 portions
Total calories: 1807
