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Ingredientes
- Water
- 6 (1 1/2 lbs.) live lobsters
- 4 tbsp. butter
- 2 tbsp. salad oil
- 3 med. green peppers, cut into thin strips
- 1 med. onion, diced
- 1 garlic cloves, chopped
- 2 lbs. cod steaks
- 1 (14 1/2 ounce.) can tomatoes
- 1/3 c. dry sherry
- 2 tbsp. parsley, chopped
- 1 1/4 teaspoon salt
- 1/2 teaspoon oregano
- 1/4 teaspoon crushed red pepper
- 2 tbsp. all purpose flour
- Parsley sprigs, for garnish
Direcciones
- In large saucepot over high heat, heat 3 inches water to boiling. Plunge 2 or possibly 3 lobsters (depending on size of saucepot), heads first, into boiling water. Immediately cover saucepot with lid; cook, checking frequently, till water boils again. Reduce heat to medium; cook 10 min longer, covered; frequently lift lid to let steam escape and avoid boiling over.
- With tongs, remove lobsters to large roasting pan; repeat cooking remaining lobsters in boiling water in saucepot. Adding more water if needed. Set aside cooked lobsters about 30 min or possibly till cold sufficient to handle. Reserve 3/4 c. lobster cooking liquid.
- Remove meat, red roe (coral), and greenish-gray liver (tomalley) from lobsters. Cut tail parts of lobster meat lengthwise in half. Reserve 2 head sections of shell for garnish.
- In 8 qt saucepot or possibly dutch oven over medium heat, heat butter and salad oil till butter melts. Add in green peppers, onion, and garlic; cook till vegetables are tender, stirring often.
- Cut cod steaks into large chunks, discarding bones. Into butter mix, stir fish chunks, tomatoes with their liquid, sherry, parsley, salt, oregano, crushed pepper, and reserved lobster cooking liquid; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 min or possibly till fish flakes easily when tested with a fork.
- In c., stir flour and 2 Tbsp. water till smooth; stir into simmering liquid in saucepot. Cook over medium heat till mix thickens slightly. Add in lobstermeat, roe, and livers; heat through. To serve, spoon fish mix into deep platter; arrange lobster-tail meat on top; garnish with reserved lobster shells and parsley sprigs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 4 servings | |
| Calories 242 | |
| Calories from Fat 163 | 67% |
| Total Fat 18.55g | 23% |
| Saturated Fat 8.51g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 883mg | 37% |
| Potassium 296mg | 8% |
| Total Carbs 13.73g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 5.52g | 4% |
| Protein 1.95g | 3% |
