Featured Pinch Tips Video
- 4 oz
- finely sliced serrano or parma ham
- 2 can(s)
- red pimientos,drained
- 4 Tbsp
- spanish olive oil
- 1 medium
- onion, finely chopped
- 2 clove
- garlic, finelt clopped
- 12 oz
- canned crushed tomatoes
- fl. oz dry white wine
- 4 small
- cooked lobster
- 4 Tbsp
- salt and freshly ground pepper
- chopped fresh parsley and lemon wedges to garnish
1If lobster is too expensive, this dish works just as well with large shrimp. Rich and delicious, this lobster goes well with a crisp salad and rice, or some bread to mop with the sauce.
2Cut the ahm and pimientoes into this strips, Heat the olive oil in a frying pan and gently fry the oinion and garlic for 5 minutes until softened. Add the ham and cook, stirring for a further 2 minutes.
Add the pimientos, tomatoes and wine , bring to a boil, and simmer, uncovered for 15 minutes or until thickened.
Meanwhlie, wash and pat dry the lobsters and cut in half lengthwise.Add the lobster to the sauce, making sure they are completely submerged, Add the brandy, seasoning and parsley and heat through gently for 4-5 minutes.
Pile on to warm serving plate, garnish with some parsley, and serve with the wedges of lemon to squeeze over, enjoy.