Enchilado de Langosta

Ingredients:

4 – 5 lobster tails
2 large onions
1 green pepper
1 red bell pepper
5 cloves of garlic
500 grams of tomato sauce
white wine
5 laurel leaves
1 teaspoon oregano
black pepper
olive oil
2 tablespoons of vinegar
3 tables of ketchup
1 bunch of parsley
crushed red pepper (to those who like it)

Preparation:

Cut the lobster tails in 3 or 4 pieces leaving in their shell.

Fry the pieces of lobster in a little oil with garlic, onion and 2 chopped green pepper, for about ten minutes.

Smooth with plenty of white wine, pepper, sprinkle with oregano, bay leaves, add the ketchup, tomato sauce and chilli.

Cook about 1 hour and at the end sprinkle with parsley.

Serve over white rice steamed in a rice cooker.

It is a dish typically accompanied by tostones.