Spanish Lobsters

Recipe is for 2-3 servings. I count one lobster per person and adjust ingredients accordingly

- 2 large lobsters
- 1/2 cup / 100 ml olive oil
- 5 shallots, finely chopped
- 3 cloves of garlic, finely chopped
- 500 g diced tomatoes
- 2 cups / 500 ml fish stock
- 1 bay leaf
- 1 bunch of herbs (parsley, thyme, tarragon)
- 3 tbsp / 40 ml brandy
- Salt and pepper
- A pinch of sugar
- 4 thin slices of toasted white bread
- 2 tbsp chopped parsley


Break open cooked boiled spiny lobsters and cut them into portions. Heat the olive oil in a pot. Lightly fry the shallots and garlic until golden. Add the tomatoes, and cook gently for a few moments. Pour on the fish stock, stirring sufficiently to take up the flavorings from the bottom of the casserole. Add the bay leaf, bunch of herbs, brandy, and salt and pepper. Cook on medium heat until the cooking liquid thickens. Then remove the herbs and bay leaf, put the portions of lobster into the pot, and heat through thoroughly, but without letting it boil again. Adjust seasoning with salt, pepper, and sugar.

Toast the bread lightly in a toaster, and place a slice in each of 3 large, individual soup dishes. Divide the lobster, with accompanying stew from the pot, between the dishes. Sprinkle with parsley, and serve immediately.