Gratinated Lobster Crabs

Ingredients

• 750 g tomatoes
• 2 onions
• 2 Garlic cloves
• 1 green bell pepper
• 6 tbsp Olive oil
• 125 ml white wine
• Salt
• freshly ground pepper
• 16 lobster crabs (raw, shell removed)
• 100 g feta cheese

Instructions

1. 1.

   Score the tomatoes crosswise, blanch them in boiling water for 1 minute, drain, cool, and peel. Quarter the tomatoes, remove seeds, and chop finely. Peel and dice onions and garlic. Quarter the bell pepper, clean it, rinse, removing seeds. Slice the pepper into strips.

2. 2.

   Heat 4 tbsp olive oil, sauté onions and garlic until golden yellow. Add tomatoes and cook briefly. Add pepper and pour in wine. Let everything simmer uncovered for about 10 minutes. Season with salt and pepper. Transfer to a fire‑proof shallow dish.

3. 3.

   Score the lobster crab backs, remove the black intestine, rinse the crabs and pat dry. Heat remaining olive oil and quickly sear the crabs. Place them on top of the tomato mixture. Sprinkle crumbled feta cheese over them. Bake in a preheated oven at 200–220 °C (gas: level 5‑6, fan: 180–200 °C) for 15 minutes to gratinate.