Ingredients
Two 1 1/2-pound live lobsters
1/2 cup olive oil
1 cup chopped onions
2 cloves garlic, minced
1/4 cup brandy
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 tablespoons tomato paste
1/2 teaspoon meat extract
1/4 teaspoon oregano
1/4 teaspoon saffron
1/2 cup dry white wine
1 teaspoon prepared mustard
2 tablespoons minced parsley
Directions
The lobsters may be cooked in the shell or not, as you prefer.
Have the lobsters cut up, bodies in thirds and claws in half.
Heat the oil until it boils in a deep skillet or casserole; add the lobster pieces and cook over high heat 5 minutes.
Remove the lobster pieces and pour off haf the oil.
To the oil remaining, add the onions and garlic.
Cook 5 minutes.
Return the lobsters.
Warm the brandy, set aflame and pour over the lobsters. When flames die, season with the salt and pepper.
Mix together the tomato paste, meat extract, oregano, saffron and wine.
Mix into the pan juices.
Cover and cook over low heat 15 minutes.
Arrange lobster pieces on a heated serving dish.
Stir the mustard and parsley into the sauce.
Pour over the lobsters.
Serves: 2-4.
Notes
The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image: Courtesy of the New York Public Digital Library. |
