Brazilian recipe
Garlic and Oil Lobster (Lagosta ao alho e óleo)
Garlic and oil lobster is a classic dish, prized for its bold flavour and the sense of refinement it brings to the table.
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Ingredients
1 kg lobster, whole or lobster fillet with head
10 large garlic cloves (or 2 tablespoons garlic paste)
1/2 cup olive oil
1 tablespoon mixed herbs, to taste
2 onions, chopped
1 green pepper, chopped
1 red pepper, chopped
4 ripe tomatoes, chopped
4 sprigs coriander, chopped
Salt, to taste
10 large garlic cloves (or 2 tablespoons garlic paste)
1/2 cup olive oil
1 tablespoon mixed herbs, to taste
2 onions, chopped
1 green pepper, chopped
1 red pepper, chopped
4 ripe tomatoes, chopped
4 sprigs coriander, chopped
Salt, to taste
Where to find ingredients
Find the lobster and seafood at a fishmonger or the seafood counter; buy garlic, herbs, onions, peppers, tomatoes, coriander and olive oil at the greengrocer or supermarket. If needed, a ready-made garlic paste can be used as a substitute for the fresh garlic.
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 fillet, cook in a regular pan for 20 minutes with a little olive oil
- Drain off all the water after cooking
- Wait until the lobster has cooled completely
- Separate the meat from the shell
- Remove the central vein located at the top of the body
- Season the meat with the crushed garlic and the herbs
- Leave to rest for at least 30 minutes to develop the flavour
- Heat the olive oil over a low heat
- Fry the pieces of lobster until lightly golden
- Remove the lobster and keep it warm
- Sauté the onion, peppers, tomatoes and coriander in the same olive oil used for frying
- Serve the lobster hot with the vegetable sauté
Observations
This recipe uses simple techniques to bring out the crustacean’s natural texture and flavour. The secret lies in the marinating time and in carefully cooking the sautéed sides.
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