Different kinds of lobster have always been prepared, either grilled or stewed, up and down the Catalan coast, such as for example chicken with lobster, the most classic of the "surf ‘n’ turf" dishes. The chopped ingredients can be varied, using dried red pepper, almonds, pine nuts, carquinyoli biscuits, ground red pepper, aromatic herbs, white wine, cognac, etc.
Cut the two lobsters tails into slices and open the heads, removing any sand from the head and from the gut.
Heat some olive oil in a pan. Lightly fry the lobster pieces. Remove.
In the same pan, add the chopped onion and brown for a few minutes. When it begins to brown, add the grated tomato and cook until the mixture is well concentrated.
Season. Add the lobster, and a glass of mature wine and simmer to reduce.
Trickle over a little water or fish stock and simmer for about a quarter of an hour.
Meanwhile, prepare a picada with the finely chopped garlic, hazelnuts, a slice of bread, chocolate and parsley.
Mix this together with a little cooking liquid, add to the pan and finish cooking. Check seasoning.