INGREDIENTS

INSTRUCTIONS

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  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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