| How To Cook: |
|
|
1. Remove and discard the gelatinous sac in the head of each lobster and the long intestinal vein attached to it. Then scoop out and set aside the greenish brown tomalley (or liver) and the black caviar like eggs (or coral) if any.
|
2. Chop off the tail section of each lobster directly at the point where it joins the body. Twist off the claws and gash the flat underside of each large claw with a large, heavy knife. Cut off and discard the small claws and the antennae.
|
3. In a heavy 12-inch skillet, heat the oil over high heat until a light haze forms above it. Add the lobster bodies, tails and large claws and, turning them constantly with tongs, fry them for 3 or 4 minutes, until the shells begin to turn pink. Transfer the lobsters to a large plate or bowl.
|
4. Pour off all but a thin layer of oil from the skillet, add the wine, and bring to a boil over high heat. Stir in the sofrito, chilies and salt, and return the lobsters and any liquid accumulation around them to the skillet.
|
5. Turn the pieces about in the sauce to coat them evenly, reduce the heat to moderate, and cover the skillet tightly. Cook for 8 to 10 minutes, basting the lobsters from time to time with a large spoon.
|
6. Just before serving, rub the reserved tomalley and coral through a fine sieve with the back of a spoon directly into the sauce. Simmer the sauce for a minute or so longer, stirring gently, then taste for seasoning.
|
7. To serve, arrange the lobster pieces attractively in a large, deep heated platter and spoon the sauce over them.
|
Translate this recipe: