Live lobsters washed with a brush in cold water, placed into a pot of boiling salted water, to which are added the slit prachentsa onion, pepper and vinegar, lobsters restrained by latticed spoon slightly below the water, and then boiled for 15-20 minutes. Leave to cool in the broth. Lobsters are dried, cut into halves lengthwise, remove the insides, remove the meat carefully, cut into 8 pieces and place in a large pan. Finely chopped onion fry in butter, add boiled, peeled and finely chopped tomatoes and stew. Add the crushed garlic, pepper, salt, sprinkle with flour and stir well, stew a few minutes, press and add the brandy. Lobsters are flooded with the mixture smothered under a cover 5 minutes, cool the dish and let stand overnight in the refrigerator. Before presentation is warmed and served with steamed rice. The dish can be prepared with canned lobster.