Brazilian recipe
Garlic and Olive Oil Lobster (Lagosta ao alho e óleo)
Garlic and olive oil lobster is a classic dish, prized for its bold flavor and the sophistication it brings to any table.
0.0 / 5 by 0 Reviews
Ingredients
1 kg of natural lobster or lobster tail
10 large cloves of garlic (or 2 tablespoons of garlic paste)
1/2 cup of olive oil
1 tablespoon of assorted herbs to taste
2 onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 ripe tomatoes, chopped
4 sprigs of cilantro, chopped
Salt to taste
10 large cloves of garlic (or 2 tablespoons of garlic paste)
1/2 cup of olive oil
1 tablespoon of assorted herbs to taste
2 onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 ripe tomatoes, chopped
4 sprigs of cilantro, chopped
Salt to taste
Where to find ingredients
Lobster can be found at local fish markets. Other ingredients are readily available at neighborhood grocery stores. As a substitute for fresh herbs, dried alternatives may be used, though fresh is ideal for the best flavor.
Preparation method
- Cook the lobster in a pressure cooker with a little water and a drizzle of olive oil for 10 minutes
- If using lobster tail, cook in a standard pot for 20 minutes with a little olive oil
- Drain all the water after cooking
- Wait for the lobster to cool completely
- Separate the meat from the shell
- Remove the central vein located on the upper part of the body
- Season the meat with the crushed garlic and herbs
- Let it rest for at least 30 minutes to develop the flavor
- Heat the olive oil over low heat
- Fry the pieces of lobster until lightly browned
- Remove the lobster and keep it warm
- Sauté the onion, bell peppers, tomatoes, and cilantro in the same olive oil used for frying
- Serve the hot lobster accompanied by the sautéed vegetables
Observations
This recipe uses simple techniques to highlight the texture and natural flavor of the crustacean. The secret lies in the marinating time and the careful preparation of the sautéed side vegetables.
Ratings and comments