Lobster alla Borghese

Preparation:

Preparation: Brush and wash the lobster in running water, cut the pliers with a large knife and crush them slightly; without removing the shell, divide the tail into 5 or 6 pieces, eliminating the last part; cut the head in two by removing the sandbag; but keep aside the intestines and the coral. Grease a large, shallow saucepan with butter and on the bottom put the peeled, seeded and chopped tomatoes, the chopped medium-sized onions, the unpeeled garlic clove, a few bay leaves, thyme and 1 tablespoon of chopped parsley . Arrange all the pieces of lobster, salt and pepper and sprinkle with 50 g. of oil, 1 glass of dry white wine, about 1/2 glass of marsala and 1 small glass of cognac. Cook covered over high heat for 20 minutes. Remove the lobster pieces and arrange them on a serving plate. Meanwhile, thicken the sauce left in the pan over the heat, then add the minced intestines and coral, stirring constantly. Add 1/2 tablespoon of parsley, a pinch of red pepper, pour the hot sauce over the lobster and serve immediately.