6 lobster claws (300g each)
3 tablespoons of olive oil
1 minced garlic clove
1 medium onion (100g), cut into rings
4 medium red bell peppers (520g), seeded and chopped
3 medium tomatoes (360g), seeded and chopped
1 teaspoon of salt or to taste
1 pinch of black pepper
1 cup of water (240ml)
1/2 cup of heavy cream (120ml)
6 lobster claws (300g each)
3 tablespoons of olive oil
1 minced garlic clove
1 medium onion (100g), cut into rings
4 medium red bell peppers (520g), seeded and chopped
3 medium tomatoes (360g), seeded and chopped
1 teaspoon of salt or to taste
1 pinch of black pepper
1 cup of water (240ml)
1/2 cup of heavy cream (120ml)
In a large pot, cook the lobster claws 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 sauté for 2 minutes, stirring occasionally, without letting them brown
Add the bell peppers, tomatoes, salt, and black pepper
Add the water, cover, and simmer 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 peppercorn sauce warm or cold
308 calories per serving
