1 lobster of 2 kg
5 large onions, cut into rings
6 tomato pieces, skinless and seeded
1 cup of Port wine
4 cloves of garlic, minced
2 sprigs of rosemary
1 bunch of parsley
1 cup (coffee) of olive oil
2 tablespoons of butter
1 tablespoon of paprika
Salt and pepper to taste
1 lobster of 2 kg
5 large onions, cut into rings
6 tomato pieces, skinless and seeded
1 cup of Port wine
4 cloves of garlic, minced
2 sprigs of rosemary
1 bunch of parsley
1 cup (coffee) of olive oil
2 tablespoons of butter
1 tablespoon of paprika
Salt and pepper to taste
Step 1
Wash the lobster thoroughly in filtered water and cut it in half
In a saucepan, heat the olive oil
Add the garlic and lobster, then flambé with Port wine
After that, add the onion, tomato, parsley, rosemary, paprika, salt, and pepper
Cover and let cook over low heat for two hours
Step 2
After cooking (gently stirring to prevent sticking), remove the lobster
The sauce should be strained through a sieve before serving
In a baking dish, place the lobster and wrap it with the sauce
To serve alongside, offer white rice tempered with butter and fried greens.
