California lobster

Preparation:

Preparation: Carefully wash the lobster under running water, then remove the head and cut it into medallions, following the traces of the 'rings'. Put a pyrophile with the oil and a crushed clove of garlic on the fire; when this has browned, add the lobster medallions to the sauce and brown them until the shell has turned a nice bright red colour. At this point, add the brandy and let it evaporate over a high flame. Then add the finely sliced onion and peeled tomatoes, deseeded and cut into chunks. Season with salt and pepper, pour over the white wine and sprinkle with chopped parsley. Then put it in the preheated oven and let it cook for about 20 minutes. After this time, remove the dish from the oven and remove all the shells. Pass the cooking juice through a sieve, collecting it in a saucepan; add the butter, put on the heat for a few minutes, then pour the sauce over the lobster medallions and serve.