2 pounds fresh Florida lobster tails
1/2 cup extra-virgin olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (28-ounce) can tomato sauce
1 cup fish stock
1/2 cup parsley leaves, finely chopped
1/2 cup white cooking wine
1 tablespoon finely chopped Scotch bonnet peppers, optional
1 tablespoon white wine vinegar
1 1/2 teaspoons hot sauce
1 1/2 teaspoons salt
1 teaspoon pepper
1 laurel leaf
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