If you want to pleasantly surprise your guests, serve them some exquisite lobster dishes. Lobster meat is delicious, soft and dietetic.
Lobster in tomato-cognac sauce is a true high class dish. You will need 1 lobster, 2 tbsp melted butter, 1 onion head, 1 carrot, 2 garlic cloves, 2 2/3 tbsp olive oil, 3 tbsp high quality cognac, 3 bay leaves, 4/5 cup dry white wine, 2 tomatoes, 1 tsp tomato paste, salt and black pepper to taste, 1 pinch cayenne pepper, the juice of 1/2 a lemon.
Put the lobster in a deep pot with boiling water, containing the salt and bay leaves added in. Boil the lobster for 1 min., turn off the stove and take the pot off the stove after 3 min., take out the lobster.
Once the lobster cools, cut off the claws and open it with a sharp knife. Remove the head, cut the body into 4. Scoop out the creamy substance from the head and the caviar, which are needed for the sauce.
Put the butter in a pan and fry the pieces of meat, taken out from the claws and cut body of the lobster, for about 5 min. Cut the onion finely, as well as the garlic. Grate the carrot.
In a separate pan, pour in the olive oil and saute the onions, garlic and carrot. Then add the meat from the lobster to them. Add 2 tbsp cognac and the wine, saute another 10 min. while stirring.
Parboil the tomatoes, peel and grate them. Add the tomato paste and add everything to the lobster. Stir nonstop, while sauteing about 10 min.
Mix the creamy substance from the head of the lobster with the caviar and a little butter in a small pot. Pass it through the sieve and add 1 tbsp of cognac, black pepper and cayenne pepper. Finally, add the lemon juice and pour this sauce over the dish.
Brazilian lobster salad is another fine surprise to treat your friends and relatives with. You will need 2 avocados, 1 tbsp grated onions, 1 tbsp finely chopped parsley, 3 cups lobster meat, 1 tsp mustard, 6 tbsp dry white wine, 2 tsp tomato paste, 1 large lettuce head, 2/5 cup mayonnaise.
Cut each avocado in 2, remove the pit and rind and cut the fruits into slices. Add the onions, parsley, mustard and wine and leave in the fridge for 1 hour.
Wash the lettuce and make a bed of leaves in 4 plates. Distribute the pieces of avocado on top. Mix the tomato paste with half the mayonnaise and the lobster meat with the other half. Shape balls from the mixtures and put 1 tomato paste ball and 1 lobster ball in each plate.
