Firecraker Seafood
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 lobster (cooked, tail and claws removed and set aside, body halved lengthways)
- For the sauce
- 3 Tbsps olive oil
- Lobster shell (body)
- 1 onion (peeled and chopped)
- 3 cloves garlic cloves (chopped)
- 2 Anchovy
- 2 Tbsps tomato puree
- 1.333 cups dry white wine
- 2 jars jarred piquillo pepper (drained)
- 1 tsp smoked paprika
- 1 ibarra Chili (drained and chopped or any preserved chilli pepper)
- 4 ripe Tomatoes (chopped)
- salt
- peppers
Preparation steps
1.
Heat the oil in a pan and cook the lobster halves for a few minutes.
2.
Add the onion, garlic and anchovy and cook until the anchovy breaks down and the onion softens.
3.
Stir in the tomato puree and white wine and bubble up, then tip in the peppers, paprika, chillies and tomatoes. Season, bring to a simmer and cook over a reduced heat until thickened, 12-15 minutes.
4.
Whiz the sauce in a blender and adjust the seasoning to taste.
5.
Serve the hot sauce with the cold lobster tail and claws.
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