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2 lobsters of about 400 gr. each; kg. onions; kg. tomatoes; garlic head; l. fish stock; 2 squares of chocolate; 4 tea biscuits; 3 small rolls of bread; 2 bay leaves; salt and pepper.

Fry the onion with the bay leaves thoroughly over low heat. When cooked add the peeled tomato and season to taste. Add the lobsters cut into large pieces and cook on both sides and flame with the cognac. Make a sauce with the 'coral' from the lobsters mixed with the chocolate and biscuits (the latter two finely chopped) and add to thelobsters. Leave to cook for 10 minutes and turn the lobsters on to an earthenware casserole.

Pass the sauce through a strainer and if too light thicken with a little butter and flour. Add the sauce to the casserole and bring to the boil. Serve hot with finely sliced bread spread with garlic.


Note: The lobster is not the kind of lobster that is caught off of the coast of New England.  It is variety that is sometimes referred to as European Lobster or Spiny Lobster.  Also note the use of chocolate in the receipe.

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