Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Pure Spanish olive oil
1 lg Onion, finely chopped
4 ea Cloves garlic, finely
-chopped
1/4 lb Finely chopped Serrano ham
-(available at Hispanic

markets, or substitute Westphalian or Black Forest ham or prosciutto
) 2 cups drained and finely chopped canned whole tomatoes 1/2 cup
finely chopped drained pimientos 1/2 cup dry white wine 1/2 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)
1/4 cup cognac 1/4 cup finely chopped fresh parsley Salt to taste 1.
In a large saucepan, heat the oil over low heat until fragrant, then
cook the onion and garlic, stirring, until tender, 5 minutes. Add the
ham and cook, stirring, 2 minutes. Add the tomatoes, pimientos, wine,
and stock, raise the heat to medium-high, and bring to a boil.
Immediately reduce the heat to low and simmer, partially covered,
until the mixture has thickened, about 10 minutes. Add the lobster
pieces and continue cooking until the lobster is cooked, and the
shells turn red, 5 to 6 minutes. 2. Remove the lobster from the sauce
and transfer it to a heated platter. 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. Makes 6 to 8
servingsSubj: Camarones al Ajillo con Ron LANGOSTA A LA CATALANA

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