Location: Down by the rivah, Down by the banks of the Rivah Chahles.
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The tomato sauce and the parsley go in to simmer. I also added a whole bottle of some tomato wine that I made a few years ago. It suck in a glass but it's GREAT on the stove. How much hot pepper you add is a matter of personal taste. If I were making it just for myself I might use most of this spoonfull, but since I was making it for SWMBO I just used a pinch.
I put the lobster heads in to simmer with the sauce for 30 minutes or so.
Then I stand the heads upright to let all the good stuff drain out and then that goes back in the pot.
We almost bought four lobsters tonight. The asian market we go to had a tank of 3 and 4 pounders for 9.99 a lb. they looked good. Next time we go I know what I'll be doing with those lobsters. Either this or deep fry them and serve with pinto beans, flour tortillas, and corn on the cob. We used to go to Puerto Nuevo in Mexico for that but it's too dangerous now. Pity...