Brazilian recipe
Garlic and Oil Lobster
Garlic and oil lobster is a refined classic, celebrated for its bold flavors and the elegance it brings to any dining occasion.
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Ingredients
1 kg raw lobster or lobster tail meat
10 large cloves of garlic (or 2 tablespoons of garlic paste)
1/2 cup extra virgin olive oil
1 tablespoon mixed herbs to taste
2 onions, diced
1 green bell pepper, diced
1 red bell pepper, diced
4 ripe tomatoes, diced
4 sprigs of fresh cilantro, chopped
Salt to taste
10 large cloves of garlic (or 2 tablespoons of garlic paste)
1/2 cup extra virgin olive oil
1 tablespoon mixed herbs to taste
2 onions, diced
1 green bell pepper, diced
1 red bell pepper, diced
4 ripe tomatoes, diced
4 sprigs of fresh cilantro, chopped
Salt to taste
Where to find ingredients
You can find fresh or frozen lobster tails and high-quality extra virgin olive oil at local seafood counters, large supermarket chains, or specialty food grocers in the produce and international aisles.
Preparation method
- Cook the lobster in a pressure cooker with a splash of water and a drizzle of olive oil for 10 minutes.
- If using lobster tail meat, cook in a standard pot for 20 minutes with a little olive oil.
- Drain all the water thoroughly after cooking.
- Allow the lobster to cool completely.
- Separate the meat from the shell.
- Remove the intestinal vein located along the top of the tail.
- Season the meat with the crushed garlic and herbs.
- Let it marinate for at least 30 minutes to develop the flavor.
- Heat the olive oil in a skillet over medium-low heat.
- Sear the lobster pieces until they are lightly golden.
- Remove the lobster from the pan and keep warm.
- Sauté the onion, bell peppers, tomatoes, and cilantro in the same oil used for the lobster.
- Serve the lobster hot, topped with the sautéed vegetable mixture.
Observations
This recipe employs simple techniques to highlight the natural texture and flavor of the crustacean. The secret lies in the marinating time and the careful preparation of the sautéed vegetable accompaniment.
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