Ingredients for 3 people:
- 3 lobster tails of medium size
- 1 large onion or 2 medium onions
- 3 cloves of garlic
- 4 tablespoons of olive oil
- 400 g of crushed tomato
- 1 tablespoon of tomato paste
- 1 branch of thyme
- 60 ml of rum
- 200 ml of liquid cream
- salt and pepper
Peel and chop the garlics and onions. Heat a saucepan with 2 tablespoons of olive oil. Brown the chopped garlic and onions for 2 minutes. Add the tomato paste and mix. Add the sprig of thyme, salt, pepper and crushed tomatoes. Mix, cover and simmer over low heat for 40 minutes, stirring occasionally.
While the sauce simmers, we prepare the lobsters. Cut lobster tails in half lengthwise, starting to cut the shell with scissors and finish with the knife without damaging the flesh. In a large skillet, heat the rest of the olive oil and put the cut lobster tails to cook on the flesh side for 3 minutes then turn them over. Cook for a minute and stop cooking. Pour the rum and flambé. Reserve.
After 40 minutes of cooking with the back of the spoon crushed as much as possible the sauce to have a smooth sauce. Add the cream and mix. Rectify the taste if necessary and let simmer for 5 minutes over medium heat. Add the lobsters in the sauce on te flesh side and cook under low heat for 20 minutes, turning the lobsters after 10 minutes. Serve with white rice.