markets, or substitute Westphalian or Black Forest ham or prosciutto ) 2 cups drained and finely chopped canned whole tomatoes 1/2 cup finely chopped drained pimientos 1/2 cup dry white wine 1/2 cup fish stock (see CUBA03.Txt) or clam juice 6 to 8 raw lobster tails each cut into 3 to 4 slices widthwise or cut in half lengthwise (or substitute 2 pounds large shrimp, peeled and deveined, tails left on) 1/4 cup cognac 1/4 cup finely chopped fresh parsley Salt to taste 1. In a large saucepan, heat the oil over low heat until fragrant, then cook the onion and garlic, stirring, until tender, 5 minutes. Add the ham and cook, stirring, 2 minutes. Add the tomatoes, pimientos, wine, and stock, raise the heat to medium-high, and bring to a boil. Immediately reduce the heat to low and simmer, partially covered, until the mixture has thickened, about 10 minutes. Add the lobster pieces and continue cooking until the lobster is cooked, and the shells turn red, 5 to 6 minutes. 2. Remove the lobster from the sauce and transfer it to a heated platter. To the sauce, add the cognac, parsley, and salt, bring the mixture to a boil over medium-high heat, pour over the lobster, and serve immediately. Makes 6 to 8 servingsSubj: Camarones al Ajillo con Ron Langosta A La Catalana