Brazilian recipe
Garlic and Olive Oil Lobster (Lagosta ao alho e óleo)
This classic garlic and olive oil lobster is a show-stopping dish, celebrated for its bold, punchy flavors and the touch of sophistication it brings to any table.
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Ingredients
1 kg whole lobster or lobster tails
10 large garlic cloves (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, finely diced
1 red bell pepper, finely diced
4 ripe tomatoes, diced
4 sprigs fresh coriander, chopped
Sea salt to taste
10 large garlic cloves (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, finely diced
1 red bell pepper, finely diced
4 ripe tomatoes, diced
4 sprigs fresh coriander, chopped
Sea salt to taste
Where to find ingredients
Find fresh whole lobster or tails at your local fishmonger or the fresh seafood counter at large supermarkets. Look for 'extra virgin olive oil' in the baking or oils aisle. Fresh coriander (often labeled as cilantro in some regions) can be found in the fresh produce section, usually sold in bunches. Garlic, onions, and bell peppers are staple items found in any fresh produce aisle. For authentic Brazilian flavor, the key is using fresh, high-quality aromatics rather than dried versions.
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 for 20 minutes with a little olive oil
- Drain all the liquid thoroughly after cooking
- Allow the lobster to cool down completely to room temperature
- Carefully separate the meat from the shell
- Remove the central vein located along the top of the body
- Season the meat generously with the minced garlic and mixed herbs
- Let it marinate for at least 30 minutes to let the flavors infuse
- Heat the olive oil in a pan over low heat
- Sauté the lobster pieces until they are lightly golden brown
- Remove the lobster from the pan and keep it warm
- In the same pan, sauté the onion, bell peppers, tomatoes, and coriander using the leftover oil
- Serve the warm lobster topped with the fragrant vegetable mixture
Observations
This recipe employs simple, traditional techniques to highlight the natural sweetness and firm texture of the crustacean. The true secret lies in a proper, patient marinade and carefully sautéing the aromatic base to create a rich, savory finish.
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