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Ingredients

• 6 sm lobsters
•     Unbleached flour for dredging
• 1/3 c. vegetable oil
• 3 c. diced onions
• 1/2 c. extra virgin olive oil
• 6 Tbsp. tomato paste
• 1/2 c. red wine vinegar
• 5 c. warm water
• 1/2 tsp salt
• 4 c. crushed Italian plum tomatoes

Description

Cut Off Lobster Tails At Body Junctures And Dredge Exposed Meat Lightly In Flour, Shaking Off Excess. In A Large Skillet, Heat Vegetable Oil Just Short Of Smoking Point, Add In…

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