• 3 pounds (4 or 5) Florida lobster tails
• ½ cup olive oil
• 1½ cups chopped white onions
• 1½ cups chopped bell peppers (red, green, yellow, or a combination)
• 1 cup tomato sauce
• 1 cup white wine
• 2 tablespoons white balsamic vinegar
• 1 tablespoon minced garlic (2 to 3 cloves)
• 1 to 2 ajis cahucha, seeded and minced; or 1⁄8 to ¼ teaspoon ground cayenne pepper (optional)
• ½ teaspoon sugar
• Salt and freshly ground black pepper to taste
• 1 bay leaf
• ⅓ cup chopped flat-leaf parsley

With a sharp chef’s knife, cut through the shell and flesh of the lobster tails at each joint, dividing them into sections. Use a toothpick or small skewer to push out the reddish vein that runs down the back of each segment of the tail.

In a large, heavy sauté pan or deep skillet over medium heat, heat the oil. Add the lobster sections and sauté until the shells turn red, about 5 minutes. Add the onions and bell peppers and cook, stirring, until the onions turn translucent, 2 to 3 minutes. Stir in the tomato sauce, wine, vinegar, garlic, chile, and sugar. Taste and season with salt and pepper. Add the bay leaf and 2 tablespoons of the parsley; cover and reduce the heat to low. Simmer gently for 20 to 30 minutes, until the lobster meat is firm and opaque. Remove and discard the bay leaf. Sprinkle the lobster with the remaining parsley and serve immediately.