150 grams prosciutto or
similar, cut into fine matchsticks
2 pinches of cayenne pepper
3 tablespoons cognac
1 bottle cabernet wine or dry
Drop lobsters in boiling water for 3
minutes then cut them in halves, separating the head from the tail and
catching the jjuices in a bowl. Split the head in halves lengthwise,
and remove the entrails and stomach. Set aside the coral (green when
uncooked) and the creamy parts in a bowl.
Cut the tails into medallions
according to the natural divisions of the shell.
Heat the oil in a large non stick
sauté pan over high heat. Lightly brown the lobster medallions for 5
minutes, moving them around in the pan constantly. Season with salt
and pepper. Add the chopped vegetables, prosciutto ham and cayenne
pepper. Stir cook for 5 minutes.
Pour in the cognac and and let it
evaporate over high heat.
Remove the lobster medallions from
the pan and place onto a warm serving plate. Keep warm. Add the
tomatoes and wine to the pan, bring to boil and cook over high heat
until reduced by half.
Return the lobster to the sauté pan,
together with the reserved juices, coral and creamy parts of the
lobster. Simmer for 3 minutes.
Transfer onto a serving dish and
Beautifully eaten with fresh pain
baguette. A real treat on special occasions.
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