Catalan Lobster With Peppers recipe

Ingredients
1 large yellow pepper, roasted
1 large red pepper, roasted
2 frozen lobsters
4 large spring onions
4 medium-sized ripe tomatoes
10 black olives, stoned
10 green olives, stoned
generous pinch oregano
1 1/2 tbsp capers
1 lemon
2 sprigs basil
4 tbsp light olive oil
2 tbsp extra-virgin olive oil
1 red chilli pepper, finely chopped (optional)
salt and black peppercorns

Method
1. Roast the peppers, peel them and cut into thin strips. Cut these strips into small dice shortly before using.

2. Thaw the lobsters very slowly, leaving them on the bottom shelf of the refrigerator for 30 hours or thaw more quickly at room temperature (about 3 hours).

3. When completely thawed, poach in gently simmering salted water or in a court-bouillon for 5 minutes; drain and leave to cool. Place each one in turn on a wooden chopping board, the right way up, and place the tip of a heavy kitchen knife in the centre of the lobster's head where there is usually a cross-shaped indentation.

4. Push firmly downwards or use a mallet to tap the handle of the knife sharply to pierce the shell, cut the lobster lengthwise in half and remove all the white meat. Reserve the soft meat in the head for other uses.

5. Cut the white tail meat into slices about 1/4 in (6 - 7 mm) thick and season. Trim off the roots and leaves of the spring onions, remove the outermost layer and slice the bulb into thin rings; blanch these for 30 seconds in simmering salted water; remove with a slotted spoon and drain.

6. Blanch, peel and seed the tomatoes; cut them into small pieces. Heat 2 tbsp of the light olive oil in a large non-stick frying pan and saute the spring onions, chilli pepper, tomatoes, peppers and all the olives.

7. Add the oregano, capers, a pinch of salt and some freshly ground black pepper. Reduce the heat and stir, simmering, for about 30 seconds. Turn off the heat. Heat 2 tbsp of light olive oil in another non-stick frying pan and saute the pieces of lobster over a moderately high heat for about 30 seconds on each side.

8. Spoon some of the vegetable mixture on to heated individual plates, place an equal number of lobster slices on top of each serving and squeeze a little lemon juice over them; sprinkle with olive oil and garnish with small sprigs of fresh basil or parsley.