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Receta Lobster In Brodetto (Lobster Stew With Soft Polenta)

by Global Cookbook

Ingredientes

6 sm lobsters Unbleached flour for dredging 1/3 c. vegetable oil 3 c. diced onions 1/2 c. extra virgin olive oil 6 Tbsp. tomato paste

1/2 c. red wine vinegar 5 c. warm water 1/2 tsp salt 4 c. crushed Italian plum tomatoes

Direcciones

1. Cut off lobster tails at body junctures and dredge exposed meat lightly in flour, shaking off excess. In a large skillet, heat vegetable oil just short of smoking point, add in lobster tails, meat-side down, and saute/fry about 2 min, till golden. Set tails aside.
2. In a large non reactive saucepan or possibly small stockpot, saute/fry onions in 1/3 c. of the extra virgin olive oil till translucent/soft, 3 to 4 min. Add in lobster shells, stir and cook 5 min. Stir in tomato paste and cook over medium heat additional 5 min. Blend vinegar with warm water, add in to pan and bring to a full boil. Add in salt and tomatoes, bring to boil and cook 3 min.
3. Remove lobster bodies with tongs, allowing all interior juices to drain back into sauce. (Bodies should be reserved for other uses, or possibly, if the meal is to be informal, may be served on a communal platter in the center of the table. The most delicate meat is in those bodies and shouldn't be wasted.). Add in claws, cook 7 min and add in reserved tails and remaining extra virgin olive oil. (If the brodetto is to be served with spaghetti, the pasta should be added to the boiling water at this point). Cook 3 to 5 min longer over high heat, skimming off all surface foam. Remove tails and claws, and keep hot under aluminum foil. Boil sauce briefly to affect a slight reduction and concentration of the flavors. Add in warm pepper flakes if you like.
4. This recipe yields 6 servings.

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