Lobster, prawns and shrimps, everything steamed, red pepper and tomato soup over a slightly spicy. A light and tasty dish, that can be an appetizer or a second, for which are indispensable, however, fresh crustaceans: Alternatively with lobster, Obviously wasteful, You can use the crab or increase the amount of prawns and scampi. To be honest, the most boring is to clean lobsters once cooked: armed with shears and patience. Is’ though a simple and refined for a big dinner, to offer to those who deserve it really. Or you can do it for yourself, don't you think?
Ingredients for 4 people:
- 2 lobsters
- 4 prawns
- 4 red prawns (preferably of Mazara del Vallo)
- salt to taste
- a small piece of chili pepper
- 4 red peppers medium-sized
- 4 red tomatoes
- 8 Tablespoons extra virgin olive oil
- enough chives
- Golden onion
- a pinch of sugar
- some croutons for garnish
First prepare the soup: wash the peppers, remove the stalk, the seeds and filaments inside whitish, then get them to pieces. Wash and chop the tomatoes and slice the onion. Place in a saucepan four tablespoons of oil and the onion and fry gently without browning. Then add the tomatoes, the peperonicino and peppers, Finally, a pinch of sugar and salt. Cover and cook for 15 minutes. Remove part of the water that will be formed (at least half) and move the vegetables to a blender (not to blender). Once you obtained a homogeneous cream, salt and, If necessary, to restrict the soup on the stove until you have the desired density.
Cook the lobsters to steam (the cooking time depends on the size of the lobster) and add the prawns and the prawns only in the last 5 minutes of cooking. Clean the lobsters cutting in half the shell with scissors and extracting the pulp, then also open the claws and extract more meat can. Also clean the prawns and scampi, taking care to leave the entire code. Cut into pieces widthwise the two lobsters.
Serve the hot soup in a holster, lay on each plate half lobster, two shrimp and two prawns, drizzle with a little oil Ages and sprinkle chopped chives accompanying the dish with some toasted bread.
THE PAIRING: We suggest a sparkling wine, a base Chardonnay, produced by White Dove Cellars, one of the largest in Sicily for production volumes and number of members (over two thousand). This brut sparkling wine is produced with the Charmat method, good perlage, aromas of flowers and white fruit; the palate is pleasantly savory. Serve it cool, around 10 degrees.