Brazilian recipe
Garlic and Oil Lobster (Lagosta ao alho e óleo)
Garlic and oil lobster is a classic dish, prized for its bold flavor and the sophistication it brings to the table.
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Ingredients
1 kg of natural lobster or head fillet
10 large garlic cloves (or 2 tablespoons of garlic paste)
1/2 cup of olive oil
1 tablespoon of assorted herbs to taste
2 onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 ripe tomatoes, chopped
4 cilantro sprigs, chopped
Salt to taste
10 large garlic cloves (or 2 tablespoons of garlic paste)
1/2 cup of olive oil
1 tablespoon of assorted herbs to taste
2 onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 ripe tomatoes, chopped
4 cilantro sprigs, chopped
Salt to taste
Where to find ingredients
Find fresh lobster and vegetables at local fish markets and produce stalls. Olive oil and aromatics can be found in any standard grocery store.
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
- Wait for the lobster to cool completely
- Separate the meat from the shell
- Remove the central vein located on the upper part of the body
- Season the meat with the crushed garlic and herbs
- Let it rest for at least 30 minutes to develop the flavor
- Heat the olive oil over low heat
- Fry the lobster pieces until lightly browned
- Remove the lobster and keep it warm
- Sauté the onion, bell peppers, tomatoes, and cilantro in the same 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 side vegetables.
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