Brazilian recipe
Garlic and Oil Lobster
Garlic and Oil Lobster is a classic dish, valued for its striking flavor and the sophistication it brings to the table.
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Ingredients
1 red bell pepper, chopped
1/2 cup of olive oil
1 kg of lobster tail or lobster meat
4 ripe tomatoes, chopped
Salt to taste
4 sprigs of fresh coriander, chopped
1 green bell pepper, chopped
1 tablespoon of mixed herbs to taste
2 onions, chopped
10 large garlic cloves (or 2 tablespoons of garlic paste)
1/2 cup of olive oil
1 kg of lobster tail or lobster meat
4 ripe tomatoes, chopped
Salt to taste
4 sprigs of fresh coriander, chopped
1 green bell pepper, chopped
1 tablespoon of mixed herbs to taste
2 onions, chopped
10 large garlic cloves (or 2 tablespoons of garlic paste)
Where to find ingredients
Lobster: Seafood markets or fishmongers
Garlic, Onions, Bell Peppers, Tomatoes, Cilantro: Grocery stores or local markets
Olive Oil: Grocery stores
Herbs: Grocery stores or can be grown fresh
Garlic, Onions, Bell Peppers, Tomatoes, Cilantro: Grocery stores or local markets
Olive Oil: Grocery stores
Herbs: Grocery stores or can be grown fresh
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 pot for 20 minutes with a little olive oil
- Drain all the water after cooking
- Let the lobster cool completely
- Separate the meat from the shell
- Remove the central vein located on the upper part of the body
- Season the meat with crushed garlic and herbs
- Let it rest for at least 30 minutes to allow the flavors to meld
- Heat the olive oil over low heat
- Fry the lobster pieces until lightly golden
- Remove the lobster and keep warm
- Sauté the onions, 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 enhance the natural texture and flavor of the crustacean. The secret lies in the marinating time and the careful preparation of the sautéed accompaniments.
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