This simple recipe makes the most of a few brilliantly fresh flavours. Lobster tails are simmered on top of a tomato and basil sauce made with shallots and extra-virgin olive oil.
- 4 shallots
- 1 garlic clove
- 1kg tomatoes, on the vine if possible
- 2 tbsp. tomato puree
- 2 tbsp. whisky
- 2 tbsp. basil leaves, finely shredded
- 1 tbsp. butter
- 1 tbsp. oil
- 4 lobster tails, ready to cook
- Salt and pepper
Mince the shallots and garlic clove. Cut a cross into the bottom of each tomato, then place into a pan of boiling water. Blanch for 1 minute, then drain and leave to cool until you can handle them, then remove the skin. Chop.
Heat oil and butter in a large saucepan. Add the shallots and garlic and fry for 10 minutes or until golden and soft. Add the tomato puree, stir and fry for 4-5 minutes. Add the tomatoes and whisky, stir and cook for 8-10 minutes. Add the basil, stir and simmer for a minute or two, then add the lobster tails. Cover and simmer for 3-4 minutes then turn over, cover and cook for another 3-4 minutes. Serve immediately once opaque.