350 g/12 oz lobster meat, roughly diced
30 ml/2 tbsp oil
1 large onion, chopped
4 tomatoes, peeled, seeded and chopped
125 ml/4 fl oz medium-dry sherry
salt and pepper
125 ml/4 fl oz Basic Fish Stock
350 g/12 oz lobster meat, roughly diced
1 small bunch of chives, snipped
juice of 1/2 lemon
30 ml/2 tbsp oil
1 large onion, chopped
4 tomatoes, peeled, seeded and chopped
125 ml/4 fl oz medium-dry sherry
salt and pepper
125 ml/4 fl oz Basic Fish Stock
350 g/12 oz lobster meat, roughly diced
1 small bunch of chives, snipped
juice of 1/2 lemon
method
1. Heat the oil in a large frying pan. Add the onion and fry gently for 15-20 minutes until softened but not browned. Add the tomatoes and sherry, with plenty of salt and pepper. Cook over moderate heat until soft, stirring occasionally.
2. Pour in the stock and heat until just boiling. Cook at a fast simmer, stirring occasionally, until the mixture is reduced and thickened. This will take 15-20 minutes. The larger the pan, the quicker the extra liquid will evaporate, so take care not to allow the mixture to become too dry.
3. Add the lobster meat and stir it with the sauce. Heat gently for about 5 minutes, until the lobster is hot, then stir in the chives and lemon juice.
4. Serve at once with boiled rice or noodles, if liked.
2. Pour in the stock and heat until just boiling. Cook at a fast simmer, stirring occasionally, until the mixture is reduced and thickened. This will take 15-20 minutes. The larger the pan, the quicker the extra liquid will evaporate, so take care not to allow the mixture to become too dry.
3. Add the lobster meat and stir it with the sauce. Heat gently for about 5 minutes, until the lobster is hot, then stir in the chives and lemon juice.
4. Serve at once with boiled rice or noodles, if liked.
serving amount
serves 3 to 4
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