Lagosta suada à moda de Peniche

Ingredients for 2 servings:

• 2 lobsters (500 – 700 g each)
• salt and pepper
• 80 g butter
• 1 shallot(s)
• 1 tbsp parsley, chopped
• 6 tbsp olive oil
• 100 ml white wine
• 8 cl port wine, dry
• 1 tsp lemon juice
• Cayenne pepper or piri-piri

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peniche-style lobster

Clean the lobsters and place them head first in plenty of boiling salted water. Cook for 2-3 minutes, remove them, halve the head and tail lengthwise with a sharp knife, and cut the lobsters into large pieces at the joints. Remove the creamy parts and set aside. Lightly salt the lobsters, sprinkle with freshly ground pepper, and place them in a buttered ovenproof dish. Sprinkle the finely chopped shallots and parsley over the lobsters, drizzle with olive oil, pour in the white wine and port wine, close the lid, and simmer the lobsters over low heat, shaking frequently. After about 50 minutes, the lobsters are cooked through. Season to taste with lemon juice and a little piri-piri or cayenne pepper, and serve in the dish.