Lobster to the borghese
Instructions
Brush and wash in running water lobster, with a large knife cut the pliers and lightly mash; without removing the shell divide the tail into 5 or 6 pieces by eliminating the last part; cut the head in half, removing the bag of sand; keep it aside from the intestines and the coral.
Grease with butter a large casserole and low and on the bottom put the peeled tomatoes, deprived of seeds and chopped, onions chopped medium thickness, not peeled garlic clove, bay leaf, thyme and 1 tablespoon chopped parsley.
Move all the pieces of lobster, add salt, pepper and squirt with 50 g of oil, 1 glass of dry white wine, 1/2 glass of marsala and 1 small glass of cognac.
Cook uncovered over high heat for 20 minutes.
Remove the lobster pieces and arrange on serving platter.
Meanwhile you thicken on the stove the sauce left in the Pan, then add stirring intestines and crushed coral.
Add 1/2 tablespoon parsley, a pinch of red pepper, pour the hot sauce over lobster and serve immediately.
Ingredients and dosing for 4 persons
- 1 lobster of 1000 g
- Butter
- 500 g of peeled tomatoes
- 2 onions
- 1 clove of garlic
- Some leaves of laurel
- Thyme
- Chopped parsley
- 50 g of olive oil
- 1 glass dry white wine
- 1/2 cup of marsala wine
- 1 dram of cognac
- 1 pinch of red pepper