6 lobster tails (300 g each)
3 tablespoons of olive oil
1 minced garlic clove
1 medium onion (100 g), cut into rings
4 red bell peppers (520 g), seeded, chopped
3 medium tomatoes (360 g), seeded, chopped
1 teaspoon of salt or to taste
1/2 teaspoon of black pepper
1 cup of water (240 ml)
1/2 cup of heavy cream (120 ml)
6 lobster tails (300 g each)
3 tablespoons of olive oil
1 minced garlic clove
1 medium onion (100 g), cut into rings
4 red bell peppers (520 g), seeded, chopped
3 medium tomatoes (360 g), seeded, chopped
1 teaspoon of salt or to taste
1/2 teaspoon of black pepper
1 cup of water (240 ml)
1/2 cup of heavy cream (120 ml)
In a large pot, cook the lobster tails in boiling water for 8 minutes
Drain and let cool
Using a fork, carefully remove the meat from the shells, place it in a bowl, cover, and reserve
In a medium pot, heat the olive oil over medium heat
Add the garlic and onion and cook for 2 minutes, stirring occasionally, without letting them brown
Add the bell peppers, tomatoes, salt, and black pepper
Add the water, cover, and cook until the vegetables are tender (about 30 minutes)
Remove from heat and let cool
Blend in a blender and then strain through a fine-mesh sieve
Add the heavy cream and mix well
Check the seasoning and adjust if necessary
Serve the reserved lobster meat hot or cold with the pimento sauce at room temperature or chilled
308 calories per serving
