INGREDIENTS:

2 cups drained and finely chopped canned
-whole tomatoes or prepared tomato sauce
1/2 cup finely chopped drained pimientos
1/2 cup dry white wine
1/2 cup fish stock or clam juice
6 to 8 raw lobster tails
-(or frozen lobster tails, defrosted),
-each cut into 3 to 4 slices widthwise or
-cut in half lengthwise
-(or substitute 2 pounds large shrimp,
-peeled and deveined, tails left on)
1/4 cup of cognac
1/4 cup of finely chopped fresh parsley
1/2 cup pure Spanish olive oil
1 large onion, finely chopped
4 cloves garlic, finely chopped
1/4 pound finely chopped Serrano ham
-(available at Hispanic markets, or
-substitute Westphalian or Black
-Forest ham or prosciutto)
-salt to taste

Directions:

Heat the oil over low heat in a large
saucepan until fragrant, now add the
onion and the garlic and cook for 5
minutes. stirring until tender.

Add the ham and cook, stirring, for 2
minutes. Add the tomatoes, pimientos,
wine, and the stock and raise the heat
to medium high then bring to a boil.

Reduce the heat to low immediately and
simmer, partially covered, until the
mixture has thickened, for at least 10
minutes.

Now add the lobster pieces and continue
on cooking until the lobster is cooked,
and the shells turn red, 5 - 6 minutes.
Remove the lobster from the sauce then
transfer to a heated platter.

Finally, add to the sauce, the cognac,
parsley, and salt, bring mixture to a
boil over medium high heat, pour over
the lobster, and serve right away.

Serves 6 to 8 People

INGREDIENTS:

3 tablespoons fresh lime juice
6 garlic cloves, minced
3/4 teaspoon dried oregano
3/4 teaspoon ground cumin
3 tablespoons olive oil
2 cups chopped onions
1/2 red bell pepper, cut into
-matchstick-size strips
(about 1/2 cup)
1/2 green bell pepper, cut into
-matchstick size strips (about 1/2 cup)
4 tablespoons chopped fresh parsley
1/2 teaspoon dried crushed red pepepr
1 bay leaf
2/3 cup of tomato paste
1-1/3 cups of dry white wine
1-1/2 pounds uncooked large
-shrimp, peeled, deveined
1/4 cup water

Directions:

First toss the shrimp, fresh lime
juice, 1/3 of garlic, 1/4 teaspoon
oregano and 1/4 tsp. of cumin in a
medium size bowl. Now sprinkle with
salt and pepper.

Refrigerate for at least 15 minutes
and up to 4 hours. Heat the oil in
a heavy large saucepan over high
medium high.

Next add the onions, and all of the
bell peppers with 2 tablespoons of
the parsley, dried red pepper, bay
leaf, with the remaining garlic,
1/2 tsp. of the cumin and 1/2 tsp.
oregano.

Saute the onions till they start to
brown, stirring occasionally, for at
least 5 minutes.

Stir in the tomato paste and saute
for 1 minute. Stir in wine and 1/4
cup of water, simmer until slightly
thickened, stirring occasionally,
about 5 minutes.

Now add the shrimp and simmer until
opaque in the center stirring for at
least 6 minutes Discard bay leaf.

Season stew for flavor with the salt
and pepper. Transfer to platter then
sprinkle with the remaining 2 tbsp.
of parsley.

Makes 6 People