Brazilian recipe
Garlic Butter Lobster (Lagosta ao alho e óleo)
This garlic butter lobster is a classic dish, prized for its bold flavor and the touch of sophistication it brings to any table.
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Ingredients
1 kg lobster, natural 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 of 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 of cilantro, chopped
Salt to taste
Where to find ingredients
Fresh lobster and vegetables are best sourced from local wet markets (palengke) or the seafood section of major supermarkets. If fresh cilantro is unavailable, flat-leaf parsley is a suitable substitute.
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 fillets, cook in a standard pot for 20 minutes with a splash of olive oil.
- Drain all the water completely after cooking.
- Allow the lobster to cool down entirely.
- 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 the mixed herbs.
- Let it rest for at least 30 minutes to develop the flavor.
- Heat the olive oil in a pan over low heat.
- Sear the lobster pieces until they are lightly golden.
- Remove the lobster and keep it warm.
- Sauté the onions, bell peppers, tomatoes, and cilantro in the same olive oil used for frying.
- Serve the lobster hot, accompanied by the sautéed vegetables.
Observations
This recipe employs simple techniques to highlight the natural texture and flavor of the crustacean. The secret lies in the marination time and the careful preparation of the sautéed vegetable accompaniment.
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