Lobsters To armoricana
Instructions
Boil the lobster for 2 minutes in water at a boil.
Sgusciateli and cut them apart rather large.
Finely chop the onions and half a clove of garlic, let them simmer in a little salt, then run through a sieve.
In a saucepan heat the butter and two tablespoons of olive oil, let them Cook lobsters.
Run into another container, spray them with brandy and half fiammeggiateli.
In the Pan where it remained their cooking pour the puree of onions, sprinkle a tablespoon of chopped parsley, add the drained and chopped tomatoes, stir and heat.
Pour this sauce over the lobster, mix well, add the white wine, adjust salt and pepper to taste, simmer at moderate heat for about 20 minutes.
Pour the rest of the brandy and cook for a further 5 minutes on low fire and covered container.
Withdrawn, passed on the serving dish, garnish with sliced cucumbers and lemons.
Accompanying wines: Sauvignon Colli Orientali Del Friuli DOC, Sauvignon DOC Colli Piacentini, Vernaccia Di San Gimignano DOCG.
Ingredients and dosing for 4 persons
- 1500 g of lobster
- 50 g of butter
- 300 g of peeled
- 2 onions
- 1/2 clove of garlic
- 1/2 cup of brandy
- 1/4 dry white wine
- 1 tablespoon of chopped parsley
- 2 tablespoons of olive oil
- Salt
- Pepper
- For garnishing:
- Lemon
- Cucumbers