Brazilian recipe
Garlic and Oil Lobster (Lagosta ao alho e óleo)
Garlic and oil lobster is a classic dish, prized for its bold flavour and the touch of elegance it brings to the table.
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Ingredients
1 kg lobster, whole or head-on fillet
10 large cloves garlic (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 coriander, chopped
Salt, to taste
10 large cloves garlic (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 coriander, chopped
Salt, to taste
Where to find ingredients
Look for lobster at the seafood counter or fish market; the vegetables, garlic, herbs, and olive oil are usually available in the produce aisle and pantry section. If fresh herbs are limited, substitute with another fresh herb you have on hand, but keep lobster as the main ingredient.
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 it in a regular saucepan for 20 minutes with a little olive oil
- Drain off all the water after cooking
- Let the lobster 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 mashed garlic and the herbs
- Let it rest for at least 30 minutes so the flavour develops
- 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 coriander in the same olive oil used for frying
- Serve the lobster hot with the vegetable sauté
Observations
This recipe uses simple techniques to bring out the crustacean’s natural texture and flavour. The key is to allow enough time for the marinade and to prepare the sautéed sides carefully.
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