Lobster enchilada

Separate the tails from the rest of the body, chop them in slices and remove the meat to separate it from the shells, but leaving it inside.

Make a sauce in the oil (preferably in a clay pot) with chopped onion, ground pepper, pepper, garlic, salt and a pinch of sugar.

When done, add the pieces of lobster tail and stir well for a few minutes, so that the flavor penetrates. Add dry wine, salt and pepper to taste.

After boiling, cook well covered, over moderate heat, for 15 minutes. Uncap just to add the tomato sauce and vinegar. Cook for another 10 minutes.
Remove from heat to rest before serving.

It can be served with slices of fried bread or on a bed of sautéed potatoes with raw onion and parsley.