Mexican lobster

Preparation:

Preparation: If you bought the lobsters still alive, immerse them in a pot with plenty of boiling water, close the container and cook them for a minute, then drain them and let them cool under running water. Peel the onions and garlic and chop them finely. Scald the tomatoes in boiling water, peel them, cut them into quarters and remove the seeds, then mince the pulp. Remove the tail from the body of each lobster by rotating it; cut each log in half lengthwise and remove the innards, finally wash the shellfish under running water. With the help of a sturdy knife with a serrated blade, divide the single segments of the tails, obtaining medallions of pulp wrapped in the carapace. Heat the olive oil in a pan and brown the pieces of oxtail on each side over low heat for a few minutes, then remove them from the pan. Put the lobster bodies in the pan together with the chopped garlic and onion, fry everything over low heat for a few minutes, then add the chopped tomatoes, bay leaf and thyme. Leave to cook over moderate heat for 4-5 minutes, then wet the preparation with the white wine and continue cooking for another 5 minutes. At the end, flavor the cooking liquid with the necessary salt, a grind of pepper and the spicy lime juice. To obtain the latter, pour the lime juice inside the chilli pepper, from which you have removed the upper cap with the stalk, the seeds and the internal white membranes. Leave the juice to rest for a few minutes, so that it absorbs the spicy aroma of the vegetable, then pour it into the shellfish cooking liquid. At this point, add the previously browned lobster tails to the pan, sprinkle with the chopped coriander and serve with the typical tortillas and good quality dry white wine, possibly the same used to prepare the dish.