Brazilian recipe
Brazilian Garlic and Olive Oil Lobster (Lagosta ao Alho e Óleo)
This classic Brazilian garlic and olive oil lobster is a showstopper, prized for its bold, aromatic flavor and the touch of sophistication it brings to any table.
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Ingredients
1 kg lobster, whole or tail meat
10 large garlic cloves, minced (or 2 tablespoons garlic paste)
1/2 cup extra virgin olive oil
1 tablespoon mixed herbs of your choice
2 onions, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
4 ripe tomatoes, diced
4 sprigs fresh coriander, chopped
Sea salt to taste
10 large garlic cloves, minced (or 2 tablespoons garlic paste)
1/2 cup extra virgin olive oil
1 tablespoon mixed herbs of your choice
2 onions, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
4 ripe tomatoes, diced
4 sprigs fresh coriander, chopped
Sea salt to taste
Where to find ingredients
Lobster can be found at local fish markets or the seafood counter of larger grocery stores; look for fresh or high-quality frozen tails. Garlic, onions, and bell peppers are available in the produce aisle of any supermarket. For the fresh coriander, check the herbs section, or if unavailable, look for it in the produce aisle of specialized international or Asian markets. Extra virgin olive oil is readily available in the baking or oils aisle of any standard market.
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 tails, cook in a standard pot with a little olive oil for 20 minutes
- Drain all liquid thoroughly after cooking
- Allow the lobster to cool down completely
- Carefully remove the meat from the shells
- Remove the dark central vein found along the top of the body
- Season the meat with the minced garlic and mixed herbs
- Let it marinate for at least 30 minutes to develop the flavors
- Warm the olive oil in a pan over low heat
- Sear the lobster pieces until they are lightly golden
- Remove the lobster and keep it warm
- In the same oil used for searing, sauté the onions, bell peppers, tomatoes, and coriander
- Serve the hot lobster topped with the savory vegetable mixture
Observations
This recipe relies on simple, authentic techniques to highlight the natural sweetness and texture of the crustacean. The secret lies in a proper flavor-infusing marinade and the meticulous preparation of the sautéed vegetable base.
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