I made this last week, it is my favorite version of this dish.
2lbs lobster tails cut into 11/2-2 inch chunks (leave meat in shell) use a Cleaver
½ cup olive oil
1 large onion
4 garlic cloves
1 large green pepper
½ cup of parsley
1 can tomato sauce
1 can pimientos morrones
½ cup ketchup
½ cup vino seco
1 tablespooon white vinegar
1 bay leaf(hoja de laurel)
1/1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon Worscestershire sauce
1 teaspoon hot sauce
1 large Caldero
I used about 4lbs of lobster tails so I Multiplied the ingredients x2 adjust accordingly.
Once you cut up, and clean the lobster fry the lobster chunks in olive oil with Garlic and
Onions. Fry until shells are red 5-6 minutes stirring in olive oil, garlic, salt. Do not worry
About overcooking the lobster. Add green pepper, and turn down heat to med/low, add pimientos with water and also add the rest of the ingredients simmer on low heat for 35-45 minutes.(The trick with this recipe is to first fry the lobster in the olive oil with the garlic and onions). The finished sauce should be thick in consistency, more than soup.