Spanish Olive Oil
1 medium white onion, finely chopped
1 green bell pepper, finely chopped
3 garlic cloves, finely chopped
1 (6 oz) jar of pimento peppers, chopped, reserve liquid
4 (8 oz) Lobster tails
1/4 cup of parsley, finely chopped
1 (6 oz) can of tomato sauce
2 tablespoons of tomato paste
1 teasppon of pepper
1/2 teaspoon of salt
1 bay leaf
1 cup of dry white cooking wine
A few dashes of hot sauce
Rinse lobster tails and cut into 1/2 inch rounds.
In a large stew pot on medium-high heat, sauté the onions, bell pepper, garlic and bay leaf in olive oil until softened. Add another drizzle of oil and toss in the lobster pieces and season with salt and pepper, sauté for about 2 minutes. Incorporate the wine, tomato sauce, tomato paste, pimentos and liquid, parsley and hot sauce. Cover and lower heat to low, simmer for 15-20 minutes until the lobster is fully cooked.
Serve over white rice with tostones.