Brazilian recipe
Garlic and Olive Oil Lobster (Lagosta ao alho e óleo)
This classic garlic and olive oil lobster is a refined dish, prized for its bold profile and the touch of sophistication it brings to the table.
0.0 / 5 by 0 Reviews
Ingredients
1 kg of whole lobster or lobster tails
10 large garlic cloves (or 2 tablespoons of garlic paste)
1/2 cup of extra virgin olive oil
1 tablespoon of mixed herbs of your choice
2 onions, finely chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 ripe tomatoes, chopped
4 sprigs of fresh coriander, chopped
Sea salt to taste
10 large garlic cloves (or 2 tablespoons of garlic paste)
1/2 cup of extra virgin olive oil
1 tablespoon of mixed herbs of your choice
2 onions, finely chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 ripe tomatoes, chopped
4 sprigs of fresh coriander, chopped
Sea salt to taste
Where to find ingredients
You can source fresh lobster from local fishmongers or the seafood counter at larger supermarkets like SuperValu, Dunnes Stores, or Tesco. For the aromatics and herbs, any local greengrocer or supermarket produce section will suffice. If fresh lobster is unavailable, high-quality frozen tails are a suitable substitute.
Preparation method
- Steam the lobster in a pressure cooker with a minimal amount of water and a drizzle of olive oil for 10 minutes.
- If using lobster tails, cook in a standard pot for 20 minutes with a little olive oil.
- Drain all remaining water completely after cooking.
- Allow the lobster to cool down entirely.
- Separate the meat from the shells.
- Carefully remove the dark vein running along the top of the tail meat.
- Season the lobster meat with the crushed garlic and mixed herbs.
- Let it marinate for at least 30 minutes to allow the flavors to develop.
- Heat the olive oil in a pan over low heat.
- Sear the lobster pieces until they are lightly golden brown.
- Remove the lobster from the pan and keep it warm.
- Sauté the onions, bell peppers, tomatoes, and coriander in the same olive oil used for the lobster.
- Serve the lobster hot, accompanied by the vegetable sauté.
Observations
This recipe uses straightforward techniques to highlight the natural texture and flavor of the shellfish. The real secret lies in allowing enough time for the marinade to penetrate and in carefully sautéing the aromatic accompaniments.
Ratings and comments