Lobster stew
For 4 servings:
• 2 lobsters
• 1 glass of brandy or cognac
• 2 l of fish stock
• 1 tomato
• 1 tender onion
• 2 leeks
• 2 carrots
• 1 bay leaf
• Garlic
• Extra virgin olive oil
• Salt
• Black pepper
• Parsley (optional)
Fish dishes
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PREPARATION
1. Separate the heads of the lobster from the tails.
2. Cut the tails into chunks and season.
3. Save the juice that has come out.
4. Chop the onion, leek and carrot and allow them to simmer on a low heat.
5. Add one of the lobster heads after crushing it in a mortar.
6. Fry and add the brandy or cognac.
7. Cook until the alcohol evaporates.
8. Add the grated tomato, salt and fry for 2 minutes.
9. Add half of the fish stock and a bay leaf.
10. Boil for about 20-25 minutes.
11. Blend it all together and then sieve through afine colander.
12. Add the rest of the stock, the other lobster head and chunks of the tail.
13. Boil it all for 10 more minutes.
TIP: If you would like to make the cream thicker, dissolve a little corn flour in cold water, add it to the cream and cook for 5 minutes.
