Langosta a la catalana (spanish lobster) Recipe

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Langosta a la catalana (spanish lobster)

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Latin, North American, Seafood, South American, Spanish, Western European

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1	Markets, or substitute westphalian or black forest ham or prosciutto ) 2 cups drained and finely chopped canned whole tomatoes ?cup finely chopped drained pimientos ?cup dry white wine ?cup fish stock (see cuba03.txt) or clam juice 6 to 8 raw lobster tails each cut into 3 to 4 slices widthwise or cut in half lengthwise (or substitute 2 pounds large shrimp, peeled and deveined, tails left on) ?cup cognac ?cup finely chopped fresh parsley salt to taste In a large saucepan, heat the oil over low heat until fragrant, then cook the onion and garlic, stirring, until tender, 5 minutes.
2	Add the ham and cook, stirring, 2 minutes.
3	Add the tomatoes, pimientos, wine, and stock, raise the heat to medium-high, and bring to a boil.
4	Immediately reduce the heat to low and simmer, partially covered, until the mixture has thickened, about 10 minutes.
5	Add the lobster pieces and continue cooking until the lobster is cooked, and the shells turn red, 5 to 6 minutes.
6	Remove the lobster from the sauce and transfer it to a heated platter.
7	To the sauce, add the cognac, parsley, and salt, bring the mixture to a boil over medium-high heat, pour over the lobster, and serve immediately.
8	Makes 6 to 8 servingssubj: camarones al ajillo con ron langosta a la catalan