Langosta al ajillo (fried lobster in garlic sauce) Langosta al ajillo (fried lobster in garlic sauce) Serves: four Preparation time: Under thirty minutes Ingredients: (A) The meat from one large lobster or about two pounds of lobster meat. Always at their best when fresh. If frozen, thaw quickly under running tap water. In all cases, rinse in tap water and set on paper towel to drain excess moisture. Dice into bite size pieces. (B) 1/2 cup white wine 1/2 teaspoonful ground garlic 1 teaspoonful of parsley flakes 1/3 teaspoonful ground oregano 1/3 teaspoonful ground Italian Red Pepper 2 tablespoonfuls melted butter Preparation: Blend all the ingredients in B together. If possible, use the same dish for cooking and serving, to preserve the light gravy. Baste the lobster meat thoroughly in the mixture. If you have time to spare, allow the lobster to marinate in the mixture for at least two hours, covered, in your refrigerator. Marination works wonders for this dish. Microwave for about 4 minutes on HIGH or cook in the range over medium to medium high heat for about eight minutes. Stir at least once throughout the cooking process. The lobster is ready to eat when its color is paper white. Do not overcook. Since the cooking time is so short, you are well advised to watch them continuously to learn the best cooking time in your circumstances. Most probably, you'll be asked to repeat this recipe many times! For finicky diners, hold the Italian Red Pepper and add at the table. Serve as a fitting appetizer for almost any occasion! Or convert to a full dish by adding the lobster to a bowl of spaghetti. Enjoy! Enjoy! SEND THIS PAGE TO A FRIEND: If you know someone who could benefit from the information on this page, please forward it to them by clicking FILE, SEND (on the toolbar in your web browser).