Italian style lobster

Preparation:

Preparation: Boil the lobsters for 2 minutes in boiling water. Peel them and cut them into rather large pieces. Finely chop the onions and half a clove of garlic, let them stew in a little salted water, then pass them through a sieve. In a saucepan, heat the butter and two tablespoons of oil, let the lobsters brown. Transfer them to another container, sprinkle them with half the brandy and set them on fire. Pour the onion puree into the casserole where their cooking juices remained, sprinkle a spoonful of chopped parsley, add the drained and chopped tomatoes, mix and heat. Pour this sauce over the lobsters, mix well, add the white wine, season with salt and pepper, cook over a moderate heat for around 20 minutes. Pour in the rest of the brandy and cook for another 5 minutes, always over low heat and with the container covered. Remove, pass onto a serving plate, garnish with slices of cucumber and lemon. Accompanying wines: Colli Orientali Del Friuli Sauvignon DOC, Colli Piacentini Sauvignon DOC, Vernaccia Di San Gimignano DOCG.