Lobster with Mediterranean Sauce

Peel the garlic and shallot and chop very finely. Peel carrots.

Rinse celery, pat dry and remove any strings. Finely chop carrot and celery.

Heat the oil in a shallow pot over medium heat. Sauté shallot, garlic, carrot and celery until softened, about 4 minutes.

Meanwhile, rinse thyme, shake dry, pluck leaves and finely chop. Stir thyme and tomato paste into the vegetables and cook briefly. Add wine (or broth) and bring to a boil.

Add diced tomatoes to pot and boil until mixture is reduced to about 100 ml (approximately 1/2 cup). Season with the sugar, salt and chili powder and add bay leaf. Cover and cook for about 30 minutes over medium heat.

Meanwhile, use kitchen shears to cut off the lobster tail, twisting a bit to separate from the body. Cut tail in half lengthwise with a heavy knife, then cut body in half lengthwise. 

Remove the inedible parts from the lobster body. (Reserve the orange roe for the sauce, if desired.)

Remove the legs and claws from the body. Cut the legs on the outer sides with kitchen shears and bend apart using a kitchen towel to release the meat.

Crack the claws in a few places with a heavy knife and detach the meat. Arrange the lobster meat on serving plates.