Brazilian recipe
Garlic and Olive Oil Lobster
Garlic and olive 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 natural lobster or tail fillets
10 large garlic cloves (or 2 tablespoons garlic paste)
1/2 cup olive oil
1 tablespoon mixed herbs to taste
2 onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 ripe tomatoes, chopped
4 sprigs cilantro, chopped
Salt to taste
10 large garlic cloves (or 2 tablespoons garlic paste)
1/2 cup olive oil
1 tablespoon mixed herbs to taste
2 onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 ripe tomatoes, chopped
4 sprigs cilantro, chopped
Salt to taste
Where to find ingredients
You can find fresh or frozen lobster at local fish markets, specialty seafood shops, or the seafood department of most large grocery stores. Fresh herbs, produce, and pantry staples like olive oil and garlic are available at any standard supermarket or farmers market.
Method
- Cook the lobster in a pressure cooker with a little water and a drizzle of olive oil for 10 minutes
- If using lobster fillets, cook in a standard 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 pieces of lobster until lightly browned
- Remove the lobster and keep warm
- Sauté the onion, bell peppers, tomatoes, and cilantro in the same olive oil used for frying
- Serve the hot lobster accompanied by the sautéed vegetables
Notes
This recipe uses simple techniques to highlight the texture and natural flavor of the shellfish. The secret lies in the marination time and the careful preparation of the sautéed accompaniments.
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