1/2 cup pure spanish olive oil
1 large onion, finely chopped
4 each cloves garlic, finely chopped
1/4 lb finely chopped serrano ham (availab, le at hispanic
Directions
markets, or substitute Westphalian or Black Forest ham or prosciutto
) 2 cups drained and finely chopped canned whole tomatoes 1/2 cup
finely chopped drained pimientos 1/2 cup dry white wine 1/2 cup fish
stock (see CUBA03.TXT) or clam juice 6 to 8 raw lobster tails each
cut into 3 to 4 slices widthwise or cut in half lengthwise (or
substitute 2 pounds large shrimp, peeled and deveined, tails left on)
1/4 cup cognac 1/4 cup finely chopped fresh parsley Salt to taste 1.
In a large saucepan, heat the oil over low heat until fragrant, then
cook the onion and garlic, stirring, until tender, 5 minutes. Add the
ham and cook, stirring, 2 minutes. Add the tomatoes, pimientos, wine,
and stock, raise the heat to medium-high, and bring to a boil.
Immediately reduce the heat to low and simmer, partially covered,
until the mixture has thickened, about 10 minutes. Add the lobster
pieces and continue cooking until the lobster is cooked, and the
shells turn red, 5 to 6 minutes. 2. Remove the lobster from the sauce
and transfer it to a heated platter. To the sauce, add the cognac,
parsley, and salt, bring the mixture to a boil over medium-high heat,
pour over the lobster, and serve immediately. Makes 6 to 8
servingsSubj: Camarones al Ajillo con Ron LANGOSTA A LA CATALANA
Servings: 6 servings
Langosta A La Catalana (Spanish Lobster) Recipe brought to you by Recipe Ideas
Categories: Fish; Lobster; Seafood; Spanish
The History of Recipes
Transcribed cooking instructions as a concept can be tracked back into antiquity, at least as far as the Egypt of the Pharoahs, and potentially, even further back. In practice though, in the main part, these early records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to food historians is a collection of clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Continuing our culinary historical journey, there are two interesting books published in the fourteenth century ; a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian curry that is popular today, but rather accounts of the types of meals enjoyed by the wealthy. Over the succeeding few centuries, the wealthy families of the West competed with each other to serve the most extravagent banquests, and as a consequence, the best chefs and their recipe collections were at a premium. Notwithstanding that, it was during the 1800s that fine cooking and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, testing, and recording recipes that were common in the better off homes of the day. The TV revolution brought us cooking programs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes like those on this web site. |
We hope you enjoy this Langosta A La Catalana (Spanish Lobster) recipe.
