2 lobsters, 300g each
3 tablespoons olive oil
1 clove garlic
1 large onion, cut into pieces
400g red bell peppers
2 tomatoes, peeled and seeded, cut into cubes
salt and white pepper to taste
1 cup fresh cream
1 cup water
2 lobsters, 300g each
3 tablespoons olive oil
1 clove garlic
1 large onion, cut into pieces
400g red bell peppers
2 tomatoes, peeled and seeded, cut into cubes
salt and white pepper to taste
1 cup fresh cream
1 cup water
Cook the lobsters alive in boiling salted water for about 7-8 minutes
If frozen, simply thaw
Remove from water and let cool
Remove head and tail meat, and clean the meat by removing coarse tripe
In a pan, heat oil, add garlic, onion, and stir with a wooden spoon for 2 minutes without browning
Add bell peppers and tomatoes, season with salt and pepper
Put everything in a pot with water, cover, and simmer over medium heat for about 30 minutes
Let cool, blend in a blender, and strain through a fine-mesh sieve
Combine in a pot, add cream, and stir well
Check seasoning
Cut the two lobster tails into lengthwise pieces
Serve on a platter with lobster meat, cover with some sauce, and serve remaining separately
Serves 4.
