Step 1

Cut the lobster’s heads and shells into little pieces and fry them in olive oil.

Step 2

Next, add the onion, garlic and carrot, all chopped, followed by the bay leaf, black peppercorns and let it braise well.

Step 3

Add the chopped tomato and allow the juices to reduce.

Step 4

Add the Brandy and allow to reduce.

Step 5

Add the water and season with salt.

Step 6

Allow it to stew until the liquid reduces to two thirds.

Step 7

Season to taste.

Step 8

Strain the sauce to remove the shells before serving.

Step 9

Cut the onions, garlic and peppers into thin slices.

Step 10

Pour olive oil on the bottom of the “Cataplana” pan

Step 11

Add the vegetables and allow to braise

Step 12

Once the vegetables are braised add the wine.

Step 13

Add the lobster sauce, tomatoes and half the coriander chopped coriander, season with salt and let it stew.

Step 14

Once the sauce has reduced, add the fish, prawns, clams and some of the mussels.  Mix well.

Step 15

Pinch the tiger prawns in half and stand them up in the middle of the pan, arrange the remainder of the seafood around them.

Step 16

Close the Cataplana pan and allow to cook for 15 minutes, checking the seasoning half way though.

Step 17

Once cooked scatter with the remaining coriander before serving.