Lobster Spanish Style Recipe
Ingredients:
- 6 to 8 raw lobster tails (each cut into 3 to 4 slices widthwise)
- 1/2 cup pure Spanish olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, finely chopped
- 1/4 pound finely chopped Serrano ham (or Black Forest ham or prosciutto)
- 2 cups drained and finely chopped canned whole tomatoes or prepared tomato sauce
- 1/2 cup finely chopped drained pimientos
- 1/2 cup dry white wine
- 1/2 cup fish stock or clam juice
- 1/4 cup cognac
- 1/4 cup finely chopped fresh parsley
- Salt to taste
How to cook Lobster Spanish Style:
- In a large saucepan, heat the oil over low heat until fragrant, then cook the onion and garlic, stirring, until tender, 5 minutes.
- Add the ham and cook, stirring, 2 minutes.
- Add the tomatoes, pimientos, wine, and stock, raise the heat to medium-high, and bring to a boil. Immediately reduce the heat to low and simmer, partially covered, until the mixture has thickened, about 10 minutes.
- Add the lobster pieces and continue cooking until the lobster is cooked, and the shells turn red, 5 to 6 minutes.
- Remove the lobster from the sauce and transfer it to a heated platter. Add the cognac, parsley, and salt to the sauce, bring the mixture to a boil over medium-high heat, pour over the lobster, and serve immediately.
Notes:
The Lobster Spanish Style recipe is from Cuba – very easy to prepare and so good!
The Cuban name for this recipe is Langosta a la Catalana.
Tip:
Lobster substitution: 2 pounds large shrimps, peeled and deveined, tails left on.
This recipe for Lobster Spanish Style serves/makes: 6 – 8
Main Ingredient: Lobster
Preparation Method: Poached/Simmered
Cuisine: Caribbean