Spanish-Style Lobster Appetizer Recipe

In large saucepan, combine 1 inch/2.5 cm salted water with bay leaf; bring to boil. Add lobster; cover and steam for 15 minutes. Remove lobster; rinse under cold water and let cool.

Strain cooking liquid, reserving 1/2 cup/125 mL.

When lobster is cool enough to handle, remove meat, tomalley (green-coloured liver from body section) and any coral (red roe), discarding shells; cut meat into chunks. Mix meat with tomalley and coral; set aside. (Make-ahead: Wrap and refrigerate lobster and cooking liquid separately for up to 1 day.)

In saucepan, heat oil over medium heat; fry onion until soft and light golden brown, about 25 minutes. Add garlic; fry for 1 minute. Push onion to side of pan. Add tomato paste; fry, stirring, until slightly darkened, about 1 minute. Stir in wine, parsley and salt; cook until reduced to about 1 tbsp/15 mL. Stir in reserved lobster cooking liquid; cook until reduced to about 1 tbsp/15 mL. Add lobster. Cook, stirring, until heated through. Sprinkle with paprika.

Makes 6 to 8 servings.