Four servings: 2 lobsters (1 kilo each, Aprox.); 1 liter fish stock; 1 onion; 4 red
peppers (ñoras, etc); 1 small bouquet of parsley; 250 g tomato purée; 2 small
branches of fennel; 2 stems of leek (the green part); 2 garlic cloves; ¼ liter
olive oil; salt & pepper to the taste; 1 small glass brandy.
Ingredients for the mortar: 50 g angle fish liver fried ; 8-10 toasted almonds; 1
garlic clove; 1 branch of parsley; 1 small glass of brandy.
Preparation: Sauté lightly the lobsters in a casserole on a high fire is cut into
slices, add the brandy and flambé and reserve; next fry the rest of the lobsters'
bodies in the same oil together with the garlic and the veggies cut into brunoise.
After some minutes of simmering on a medium-to-high flame, add the fish stock
and let simmer again for 20 minutes on a lower fire. Remove the lobsters'
bodies, mash on a mortar, add some of the fish stoke of the preparation and
sieve it all through a china cap to get a fine cream with no shell traces
Heat again the casserole on the fire, place the lobster slices, and all the juices
that have been produced after the flambé, add some more water if the sauce is
thick in excess, and simmer for 15 minutes. Mash the angle fish liver (fried),
together with the garlic, the almonds, the parsley to a fine paste, add the brandy
and pour it on the preparation 5 minutes before the conclusion of the recipe.

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