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“Signature dish of the Restaurant A Barraca Muchaxo in the small community of Praia do Guincho, Cascais, Portugal as noted in a clipping from my grandmothers recipe box.”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Fry the onions in the olive oil until caramelized.
  2. Mix the V-8 juice, tomato sauce, cayenne and paprika together and then add to onions.
  3. Simmer sauce for 10 minutes.
  4. Fry lobster meat in butter for 5 minutes.
  5. Place meat on a flameproof platter or casserole dish and flambe with the cognac until the flames go out.
  6. Add lobster meat to sauce and simmer gently 15 minutes. Serve over rice.

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