Brazilian recipe
Garlic and Oil Lobster
Garlic and oil lobster is a refined classic, celebrated for its bold aromatics and the unmistakable sophistication it brings to any dining table.
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Ingredients
1 kg fresh lobster (whole or tail meat)
10 large garlic cloves (or 2 tablespoons of garlic paste)
1/2 cup extra virgin olive oil
1 tablespoon mixed dried herbs
2 onions, finely chopped
1 green bell pepper, diced
1 red bell pepper, diced
4 ripe tomatoes, chopped
4 sprigs fresh coriander, chopped
Salt to taste
10 large garlic cloves (or 2 tablespoons of garlic paste)
1/2 cup extra virgin olive oil
1 tablespoon mixed dried herbs
2 onions, finely chopped
1 green bell pepper, diced
1 red bell pepper, diced
4 ripe tomatoes, chopped
4 sprigs fresh coriander, chopped
Salt to taste
Where to find ingredients
You can source fresh lobster from local fishmongers or premium seafood counters in major supermarkets. Fresh herbs and vegetables are available at local 'sabzi mandi' markets or any standard grocery fresh produce section.
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 fillets, cook in a standard pot for 20 minutes with a little olive oil.
- Drain all excess liquid completely after cooking.
- Allow the lobster to cool down entirely.
- Carefully extract the meat from the shell.
- Remove the dark digestive vein running along the top of the tail meat.
- Season the lobster meat with the crushed garlic and dried herbs.
- Let it marinate for at least 30 minutes to develop the flavors.
- Heat the olive oil in a pan over medium-low heat.
- Sear the lobster pieces until they are lightly golden.
- Remove the lobster from the pan and keep it warm.
- In the same pan, sauté the onions, bell peppers, tomatoes, and coriander using the remaining infused oil.
- Serve the hot lobster topped with the sautéed vegetable mixture.
Observations
This recipe employs straightforward culinary techniques to accentuate the natural texture and delicate flavor of the crustacean. The secret to success lies in the marinating time, which allows the aromatics to penetrate the meat, and the careful preparation of the sautéed vegetable base that accompanies the dish.
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