Lagosta Suada de Peniche

Name: Lagosta Suada de Peniche (‘Sweated’ lobster from Peniche)
Yield: Serves Four
Cuisine: Portugal
Ingredients: white wine, 100 ml (7 tbs); garlic, 2 cloves, chopped; pepper, ½ tsp; medium onions, 4, finely chopped; a sprig of parsley, crushed; slices of fried bread; bay leaves, 2; piripiri, * 1 tsp; thick tomato sauce, 200 ml (⅓ pint); margarine, 50 g (2 oz); olive oil, 2–3 tbs; a live spiny lobster of 1½–2 kg (3 to 4 lb)

‘Sweated’ lobster from Peniche

Preparation info

Serves
Four

Difficulty
Medium

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

About

Ingredients

a live spiny lobster of 1½–2 kg (3 to 4 lb)
olive oil, 2–3 tbs</

Europe
Portugal
Peniche
Fish course
Pescatarian
Spicy

Method

Split the body of the lobster into two, lengthways. Remove the claws entire. Take off the tail and cut it crossways into its segments. Keep all the liquid which emerges from these operations. Discard only the stomach bag from the body.

Heat the olive oil with the margarine in a casserole. Add the onions, garlic and parsley and cook for 5 minutes. Now put in all the pieces of lobster, wi