Four servings: 2 live lobsters of around 600 g (1.350 lbs) each; 700 g (1.500
lbs) ripe tomatoes; 350 g (0.770 lbs) onions; brunoise; 1 green pepper cut into
brunoise; 2-3 garlic cloves cut into small dices; some mineral water; 2 toasts.
Mortar-ground ingredients (2): 1 garlic clove; 6 toasted almonds, 1 sprig of
parsley, 1 lobster's liver, 2 tbsp brandy.
Presentation: Behead lobsters' heads on a tray to collect all the juices. Cut the
head into 2 halves, remove the stomach, and reserve the liver. Cut the lobster's
tail into slices, and deliver a hit to the claws to make easier the process of
peeling them once they have been cooked.
Start frying the onions, the garlic, the pepper and the tomato, the salt, the black
pepper and some sugar in a casserole. Mash all the ingredients with the purée
sieve just once they have thickened.
Put back all the ingredients on the fire and add 250 cc of water per person, plus
another 250 cc of water to correct evaporation. Add the lobsters' slices and their
juices (previously sieved) collected from the heads when the ingredients start to
seethe. Allow 15 to 17 minutes of simmering. Grind the elements mentioned in
(2) in the mortar (following the same order) and add the resulting paste
(majado/picada) in the casserole 5 minutes before the conclusion of the recipe.

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