Sea And Mountain Mar Y Montana - tomatoes

Method

• Bake the tomatoes according to instructions.
• Or you may use one and three-quarter cups of drained, chopped canned tomatoes.
• Meanwhile, sprinkle the chicken pieces with salt and pepper, and set aside.
• Split each lobster in half crosswise at the point where the tail and body meet.
• Cut the tail piece crosswise into three or four pieces.
• Crack the claws.
• Cut the body pieces in half lengthwise.
• Arrange the tail pieces, cracked claws and the body halves in a dish.
• Sprinkle with salt and pepper.
• Heat the oil in a large heavy casserole and add the lobster pieces.
• Cook, stirring, over high heat about two or three minutes.
• Using a slotted spoon, transfer the lobster pieces to a dish.
• Let the oil remain in the casserole.
• To the oil in the casserole add the chicken pieces skin side down.
• Cook until golden brown on one side, about five minutes.
• Turn and cook on the second side about five minutes.
• Remove the pieces and add them to the lobster, leaving the oil in the casserole.
• Add the finely chopped onion and minced garlic to the oil and cook, stirring often, until the onion is golden brown, about 10 to 15 minutes.
• Add the parsley.
• Peel the baked tomatoes and chop them.
• There should be about one and three-quarter cups.
• Add this to the onion mixture.
• Cook, stirring occasionally, about five minutes.
• Add the wine and cook about five minutes.
• Return the lobster and chicken to the casserole.
• Cook five minutes and add the picada.
• Cover and cook five minutes longer.
• If desired, remove the claws and break them open.
• Remove the meat and return it to the casserole.
• Discard the claw shells.