This is a delicate and rather extravagant dish, marvellous to serve on special occasions. The best accompaniment is boiled new potatoes in parsley butter followed by lightly dressed green salad.
2 X 12 lb. cooked lobsters, shells split, claws cracked and grey sac removed
4 tablespoons olive oil
1 small onion, very finely chopped
1 garlic clove, crushed
1 teaspoon salt
1 teaspoon black pepper juice of
1 tablespoon chopped parsley
3 fl. oz. Marsala
Remove the lobster meat from the shells and cut it into small pieces. Wipe the shell halves clean with a damp cloth and set aside.
In a large saucepan heat the oil over moderate heat. Add the onion and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Add the lobster pieces, salt, pepper, lemon juice and parsley and stir well.
Reduce the heat to low and cover the pan. Simmer for 8 to 10 minutes or until the lobster is heated through.
Pour the Marsala into the pan and increase the heat to moderate. Cook uncovered, stirring constantly, for 2 minutes.
Remove the pan from the heat. Spoon the mixture into the lobster shells and serve immediately.