Seafood-flambe Mariscada

I found this culinary recipe quite by accident on the food information portal. The founder of this meat dish is Cuban cuisine. Without thinking twice, I began to prepare and then use the dish. I suggest you familiarize yourself with all the subtleties when cooking a dish.
Take half a pineapple and cut it into cubes. Similarly, we cut the lobster, while not removing the shell from it. It is worth considering that when cooking with a shell, the lobster will not shrink, and the taste will be felt more. Next, take a sharper knife and cut the passion fruit into two identical parts. Next, with the above components, we approach the stove and add the lobster first, because its preparation takes longer. Pepper, salt the lobster and fry each side for 2-3 minutes. When we see that the lobster has gained color, we turn it over on the shell so as not to expose it to combustion while the rest of the ingredients are being prepared. Next, tiger shrimps are sent to the frying pan, which also need to be salted and peppered. Immediately after we add pieces of our pineapple. They, like the shrimp, will cook quickly. So we got to the Cuban secret: we pour Cuban rum into a frying pan and set it on fire. After flaming, pour out dry white wine, and after a couple of minutes add passion fruit (only the middle). When the passion fruit is in the pan, we mix it and add sugar to it so that the sauce gets a sweet and sour taste. Cook the dish for another 5 minutes until ready. The food is cooked!
Seafood-flambe "Mariscada" is considered a portioned snack and is served on a plate decorated with lettuce leaves. It goes well with white wine. Enjoy your meal!