Bring a Bib: Enchilada de Langosta for Two

How do you like my Spanglish title?
So I was at the supermarket a couple of weeks ago looking for shrimp when I spotted packages of frozen (I know) lobster claws on special. I haven't had lobster in forever so I snatched up a bag.  I'm used to Florida lobster which has no claws, so I wasn't quite sure what to do with these. I opened the bag and there were seven of them. Doing a little math I figured it was only enough for 2... my daughter and me, and we like them enchilada.  For those of you who have been following my blog you've seen me make this sauce before, but what the heck? Here we go again.

7 lobster claws
1 cup onion, chopped
4-5 cloves garlic, pressed
2 cups water
1 tbsp soy sauce
1 tbsp hot sauce
1 tbsp Worchestershire sauce
2 tbsp ketchup
1/4 cup dry sherry
salt to taste
olive oil
a few sprigs of parsley, chopped

Make sure your lobster is cracked. Heat a pot with about 2 tbsp olive oil. Sautee your onions and garlic. Add the water and the lobster. Add your soy sauce, hot sauce, Worchestershire sauce, ketchup, sherry and salt. Simmer on low for about an hour for the flavors to meld and the liquid to reduce. Add your chopped parsley in the last 15 mintues.

Halfway through the cooking process I thought I should test the lobster, so I pulled one out and realized that the shell was so hard that I was going to have to crack it further; otherwise, the mess at the dinner table would be tremendous. I ended up taking them all out and cracking them to expose the claw meat which ended up better in my opinion because the sauce saturated the lobster meat even more.