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Recipe Mexican Lobster


Mexican Lobster

Recipe yeld 2 servings

Ingredients

2 Small Lobsters (300-400 G Each)
100 G Onions
2 Cloves Garlic
600 G Tomatoes
3 Tablespoons Olive Oil
1 Bay Leaf
2 Sprigs Thyme
12 Cl Dry White Wine
Rooms
White Pepper
1 Hot Pepper
1 Lime (juice)
1 Tablespoon Chopped Coriander Leaves

Amount Per Serving Calories: 1012


Method

If you purchased the lobsters alive, dip them in a pot of boiling water, close the pan and cook for a minute, then drain and leave to cool under running water.
Peel the onions and garlic and chop finely.
Blanch tomatoes in boiling water, peel them, cut them into quarters and remove the seeds, then chop the pulp.
Detached from the body of each lobster tail by rotating, cut each log in half lengthwise and remove the insides, then wash under running water crustaceans.
With the help of a sturdy knife with a serrated knife, divide the individual segments of code, obtaining meat medallions wrapped in a shell.
Heat olive oil in a frying pan and brown the pieces of tail on each side, a low heat for several minutes, after which remove them from the container.
Put the pan in the bodies of lobsters along with the chopped garlic and onion, fry it all over low heat for several minutes, then add the chopped flesh of the tomatoes, bay leaf and thyme.
Let cook over moderate heat for 4-5 minutes, then washed the preparation with the white wine and continue cooking for another 5 minutes.
At the end, season the sauce with salt needed, freshly ground pepper and spicy lime juice.
To achieve this, pour the lime juice into the chili, which you removed the top cap with the stem, seeds and white membranes inside.
Let the juice sit for a few minutes, so they absorb the flavor of the vegetable pepper, then pour into the cooking of shellfish.
At this point you put in

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