Lagostim with Coconut Milk and Beans

Beans

1

Soak the beans in a bowl with water and let them rest for an hour

2

In a pot, combine the cooked beans, chicken broth, and one whole onion

Simmer for 30 minutes or until the beans are tender

Discard the onion

Drain and set aside

3

Heat the olive oil in a pan

Add the remaining onion, crushed garlic, and simmer until soft

Add the tomato puree, cooked beans, and simmer for five more minutes

Remove from heat and reserve

Lagostim

1

Clean the lagostim and set aside the shells

Sauté the shells in half of the olive oil for five minutes

Add the carrot, leek, celery, thyme, and bay leaf

Simmer with the lid on for five minutes

Add the tomato puree, white wine, and brandy

Mix well

2

Cover the shells with water, add the remaining thyme, ginger, and salt

Simmer for 30 minutes

Pass the contents through a sieve to remove the shells (to decorate, reserve the lagostim heads)

Return the liquid to the pot and simmer for three more minutes to concentrate the flavors

Add coconut milk and season with salt. Reserve

4

In a frying pan, heat the remaining olive oil and sauté the lagostim until tender

Season with salt.