Spanish Lobster

This is not an inexpensive meal - in fact it's quite the opposite - but it was delicious and we enjoyed our fancy gourmet dinner. We'll have it at least once more, but we really prefer our lobster tails with drawn butter.

This recipe called for 2-inch pieces of lobster, with the shell still attached. Since that was a new way to prepare the tails, it took a bit of trial and error, but we learned that it's much easier to slice from the bottom than from the top of the shell (flip the lobster tail upside down before cutting).

It's a typical Columbian Restaurant recipe. Cook diced onion and garlic in some olive oil. Add chopped tomatoes and pimientos and some white wine (or substitute). Simmer for ten minutes, then add in the lobster pieces and cook about five minutes (until done) before serving over rice or pasta. 

The recipe suggested serving with crusty French bread as well, so we did. And I decided to add a side of green peas which paired perfectly. Since it was a pain removing the meat from the shells at the dinner table, we took care of that step before putting the leftovers away. 

Version Two called for roasted red peppers instead of pimiento, pasta instead of rice, and Cuban bread instead of French bread. We decided we preferred pasta over rice; which version would you prefer?

And because it's a pain to remove the lobster shall during the meal, and because the sauce slid right off the pasta, for our leftovers I removed the shells before reheating, and I added a can of tomato paste to the sauce. Much better!

Oh, and I tried making some drawn butter for Wayne to dip his lobster into, but I didn't pay attention and it turned into browned butter. Oops! (It still worked.)