Lagosta Suada À Moda De Peniche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 lobster (s) (500 - 700 g each)
- salt and pepper
- 80 g butter
- 1 shallot (s)
- 1 tablespoon parsley, chopped
- 6 tablespoon olive oil
- 100 ml white wine
- 8 cl port wine, drier
- 1 teaspoon lemon juice
- Cayenne pepper or piri piri
Print Recipe
Pin Recipe Instructions
- Clean the lobsters and put them head first in plenty of boiling salted water. Cook for 2-3 minutes, remove, cut the head and tail in half lengthways with a sharp knife and cut the lobster into large pieces at the joints. Release the creamy pieces and set aside. Slightly salt the lobsters cut into pieces, sprinkle with pepper from the mill and place in an ovenproof dish brushed with butter.
- Scatter the finely chopped shallot and parsley over the lobsters, sprinkle with olive oil, pour in the white wine and port wine, close the lid and let the lobsters simmer, covered, over low heat, shaking frequently. The lobsters are done after about 50 minutes. Season with lemon juice and a little piri piri or cayenne pepper and serve in the tin.
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