- 6 lobster tails
- Diced onion
- Tomato paste
- 1 can blended whole tomatoes drained
- Minced garlic
- Lime juice
- Salt to taste
- Freshly-ground black pepper to taste
- 1/4 cup cooking oil
Boil lobster tails. Cool. Remove meat from shells. Cut down center lengthwise. Break into pieces. Open pieces up and you will see swirls of meat. Finely shred out the swirls. The finer you shred the meat, the fluffier the finished dish will be. After all meat is shredded, set aside.
Make a sauce of sauteed diced onion, tomato paste, whole tomatoes, minced garlic, thyme, lime juice, salt, and pepper. Simmer 15 minutes. Put shredded lobster in sauce and mix thoroughly. Drizzle 1/4 cup cooking oil over mixture. Cover and let simmer. The lobster will absorb the oil and sauce and puff up almost like a souffle. Serve hot as main dish.
A truly gourmet dish is made by using minced lobster to stuff a whole red snapper. Bake in oven. Fit for a king!
This recipe yields 6 to 8 servings.