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