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 sophistication it brings to the table.
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Ingredients
1 kg lobster, whole natural or lobster fillet with head
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 coriander, 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 coriander, chopped
Salt, to taste
Where to find ingredients
Look for lobster at the fresh fish counter or seafood market; buy garlic, onions, peppers, tomatoes, coriander, olive oil, herbs, and salt from the produce aisle and pantry section. If lobster is unavailable, a fishmonger may suggest a suitable substitute, but lobster is the ideal choice for this recipe.
Preparation method
- Cook the lobster in a pressure cooker with a small amount of water and a drizzle of olive oil for 10 minutes
- If using lobster fillet, cook it in a regular pan 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 crushed garlic and herbs
- Let it rest for at least 30 minutes to develop the flavour
- Heat the olive oil over low heat
- Fry the lobster pieces until lightly golden
- Remove the lobster and keep it warm
- Sauté the onion, peppers, tomatoes and coriander in the same oil used for frying
- Serve the lobster hot with the vegetable sauté
Observations
This recipe uses simple techniques to highlight the crustacean’s texture and natural flavour. The key is the marinating time and the careful preparation of the sautéed side vegetables.
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