Lobster A La Catalane
|Garlic||1 Clove (5 gm), crushed|
|Lobsters||2 Small, split and meat removed from shell as whole as possible (Or 1 Large One)|
|Tomato ketchup||1⁄2 Pint|
|Onion||1 Small, grated and finely chopped|
|White wine||250 Milliliter (1 Sherry Glass)|
|Chopped parsley||1 1⁄2 Teaspoon (1 Dessertspoon)|
|Duchesse potato rosettes||1 (For Garnish)|
|Lemon wedges||3 (For Garnish)|
Fry the halves of lobsters in heated oil or butter until lightly browned.
Do not over-cook as this toughens flesh.
Place on a hot serving dish.
Put tomato ketchup into a pan, add onion and garlic, salt and pepper and white wine.
Stir over heat until onion is slightly softened, then pour, or strain if clear sauce is required, over lobsters.
Garnish with chopped parsley and Duchesse potato rosettes, lightly browned in a hot oven.
Serve wedges of lemon separately.