-
1
In large saucepot over high heat, heat 3 inches water to boiling.
-
2
Plunge 2 or possibly 3 lobsters (depending on size of saucepot), heads first, into boiling water.
-
3
Immediately cover saucepot with lid; cook, checking frequently, till water boils again.
-
4
Reduce heat to medium; cook 10 min longer, covered; frequently lift lid to let steam escape and avoid boiling over.
-
5
With tongs, remove lobsters to large roasting pan; repeat cooking remaining lobsters in boiling water in saucepot.
-
6
Adding more water if needed.
-
7
Set aside cooked lobsters about 30 min or possibly till cold sufficient to handle.
-
8
Reserve 3/4 c. lobster cooking liquid.
-
9
Remove meat, red roe (coral), and greenish-gray liver (tomalley) from lobsters.
-
10
Cut tail parts of lobster meat lengthwise in half.
-
11
Reserve 2 head sections of shell for garnish.
-
12
In 8 qt saucepot or possibly dutch oven over medium heat, heat butter and salad oil till butter melts.
-
13
Add in green peppers, onion, and garlic; cook till vegetables are tender, stirring often.
-
14
Cut cod steaks into large chunks, discarding bones.
-
15
Into butter mix, stir fish chunks, tomatoes with their liquid, sherry, parsley, salt, oregano, crushed pepper, and reserved lobster cooking liquid; over high heat, heat to boiling.
-
16
Reduce heat to low; cover and simmer 5 min or possibly till fish flakes easily when tested with a fork.
-
17
In c., stir flour and 2 Tbsp.
-
18
water till smooth; stir into simmering liquid in saucepot.
-
19
Cook over medium heat till mix thickens slightly.
-
20
Add in lobstermeat, roe, and livers; heat through.
-
21
To serve, spoon fish mix into deep platter; arrange lobster-tail meat on top; garnish with reserved lobster shells and parsley sprigs.
