Brazilian recipe
Garlic and Olive Oil Lobster (Lagosta ao alho e óleo)
Garlic and olive oil lobster is a classic dish, prized for its bold flavor profile and the touch of sophistication it brings to the dining table.
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Ingredients
1 kg lobster (whole or tail meat)
10 large garlic cloves (or 2 tbsp garlic paste)
1/2 cup extra virgin olive oil
1 tbsp mixed herbs to taste
2 onions, finely chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 ripe tomatoes, diced
4 cilantro sprigs, finely chopped
Salt to taste
10 large garlic cloves (or 2 tbsp garlic paste)
1/2 cup extra virgin olive oil
1 tbsp mixed herbs to taste
2 onions, finely chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 ripe tomatoes, diced
4 cilantro sprigs, finely chopped
Salt to taste
Where to find ingredients
Fresh lobster can be found at wet markets in neighborhoods like Tiong Bahru or Jurong, or at premium supermarkets such as Cold Storage or FairPrice Finest. Ensure the seafood is fresh for the best results. If fresh lobster is unavailable, high-quality frozen tails are a suitable substitute.
Preparation method
- Cook the lobster in a pressure cooker with a minimal amount 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 water thoroughly after cooking.
- Allow the lobster to cool down completely.
- Separate the meat from the shell.
- Remove the intestinal vein located along the top of the tail meat.
- Season the lobster meat with the crushed garlic and mixed herbs.
- Let it rest for at least 30 minutes to allow the flavors to develop.
- Heat the olive oil in a pan over low heat.
- Pan-fry the lobster pieces until they are lightly golden.
- Remove the lobster from the pan and keep it warm.
- In the same pan, sauté the onions, bell peppers, tomatoes, and cilantro using the remaining olive oil.
- Serve the lobster warm, accompanied by the sautéed vegetable mixture.
Observations
This recipe employs straightforward techniques to enhance the texture and inherent flavor of the crustacean. The true secret lies in the marination time and the careful preparation of the sautéed vegetable accompaniment.
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