- Serves: 6
- Cook Time: 35 minutes
- Prep Time: 25 minutes
- Effort: medium
- 2 x 750 g female lobster
- 120 ml extra virgin olive oil
- 1 large Spanish onion, diced
- 2 plum tomatoes, coarsely chopped
- 2 Cubanelle peppers, coarsely chopped
- 4 cloves garlic, thinly sliced
- 1 bunches parsley, leaves removed and finely chopped
- 50 ml brandy
1. To kill the lobsters, hold each one firmly on a cutting board with its head toward you, plunge a sharp heavy knife into the centre of the head, and quickly bring the knife down to the board, splitting the front of the lobster in half; turn it around and cut it completely in half.
2. Pull off the tails, and then pull off the claws. Slice the tails into 1cm thick medallions, cutting through the natural segments in the shells. Remove the roe from the heads and reserve; remove and discard the head sacs and tomallley (the soft green substance from the body cavity).
3. Heat 6 tablespoons (90ml) of the olive oil in a paella pan or a large frying pan over high heat. Add the lobster heads, claws if you have them and tails and fry for 1 minute, or until they turn red.
4. Transfer the heads and claws to one bowl and the tail pieces to another. Add the onion, tomatoes, peppers, and half the garlic to the pan and cook until softened, 8-10 minutes.
5. Add 1.8L water to the vegetables, bring to the boil, and season with salt and pepper. Add the lobster heads and claws and simmer for 10 minutes. Add the tail pieces and cook for 3-5 minutes, until opaque throughout. Remove the stew from the heat and let rest while you make the sauce.
6. Combine the reserved roe, the remaining 2 tablespoons oil, the remaining garlic, parsley and brandy in a mortar and mash to a loose paste with the pestle. Add to the stew and stir well, then check the seasoning and serve immediately.
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