|Tomatoes||1 Pound (450 Gram)|
|Butter||3 Ounce (75 Gram)|
|White wine||1⁄4 Pint (150 Milliliter)|
|Lime juice/Lemon juice||1 Tablespoon|
|Ground black pepper||To Taste|
|Lime wedges/Lemon wedges||2|
This dish would serve 4 people as a starter or a light lunch and 2 as a sustaining main course.
Split the lobsters and remove the inedible parts.
Take all the meat from the body and crack the large claws and remove the flesh.
Dice this neatly.
Clean the lobster shells if using them for serving the fish.
Peel and finely chop the onion.
Skin, halve and deseed the tomatoes and cut the pulp into small pieces.
Heat the butter and cook the onion and tomatoes until a pulp.
Add the wine and lime or lemon juice, together with the lobster.
Heat for a few minutes only, then season to taste.
Add the brandy.
The mixture can be ignited before spooning into the lobster shells or a heated dish.
Garnish and serve.
To prepare ahead: Cook the tomato mixture and add the wine and lobster in advance.
Do not heat the mixture until just before the meal.
Keep in the refrigerator until heated.