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1
Bake the tomatoes according to instructions.
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2
Or you may use one and three-quarter cups of drained, chopped canned tomatoes.
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3
Meanwhile, sprinkle the chicken pieces with salt and pepper, and set aside.
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4
Split each lobster in half crosswise at the point where the tail and body meet.
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5
Cut the tail piece crosswise into three or four pieces.
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6
Crack the claws.
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7
Cut the body pieces in half lengthwise.
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8
Arrange the tail pieces, cracked claws and the body halves in a dish.
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9
Sprinkle with salt and pepper.
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10
Heat the oil in a large heavy casserole and add the lobster pieces.
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11
Cook, stirring, over high heat about two or three minutes.
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12
Using a slotted spoon, transfer the lobster pieces to a dish.
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13
Let the oil remain in the casserole.
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14
To the oil in the casserole add the chicken pieces skin side down.
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15
Cook until golden brown on one side, about five minutes.
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16
Turn and cook on the second side about five minutes.
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17
Remove the pieces and add them to the lobster, leaving the oil in the casserole.
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18
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.
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19
Add the parsley.
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20
Peel the baked tomatoes and chop them.
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21
There should be about one and three-quarter cups.
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22
Add this to the onion mixture.
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23
Cook, stirring occasionally, about five minutes.
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24
Add the wine and cook about five minutes.
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25
Return the lobster and chicken to the casserole.
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26
Cook five minutes and add the picada.
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27
Cover and cook five minutes longer.
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28
If desired, remove the claws and break them open.
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29
Remove the meat and return it to the casserole.
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30
Discard the claw shells.
