Brazilian recipe
Garlic and Oil Lobster (Lagosta ao alho e óleo)
Garlic and oil lobster is a refined classic, celebrated for its bold, punchy flavors and the touch of elegance it brings to any table.
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Ingredients
1 kg lobster, whole or tail meat
10 large garlic cloves, minced (or 2 tbsp garlic paste)
1/2 cup extra virgin olive oil
1 tbsp mixed herbs of your choice
2 onions, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
4 ripe tomatoes, diced
4 sprigs fresh cilantro, chopped
Salt to taste
10 large garlic cloves, minced (or 2 tbsp garlic paste)
1/2 cup extra virgin olive oil
1 tbsp mixed herbs of your choice
2 onions, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
4 ripe tomatoes, diced
4 sprigs fresh cilantro, chopped
Salt to taste
Where to find ingredients
You can find fresh lobster at local fish markets or the seafood counter of major supermarkets. For the best result, source fresh herbs and local produce from regional farmers' markets. If fresh lobster is unavailable, high-quality frozen lobster tails are a suitable substitute.
Preparation method
- Boil the lobster in a pressure cooker with a splash of water and a drizzle of olive oil for 10 minutes.
- If using lobster tail meat, simmer in a regular pot for 20 minutes with a little olive oil.
- Drain all the liquid thoroughly after cooking.
- Allow the lobster to cool down completely.
- Carefully remove the meat from the shells.
- Devein the lobster by removing the dark vein running along the top of the tail.
- Season the meat with the minced garlic and mixed herbs.
- Let it rest for at least 30 minutes to allow the flavors to penetrate.
- Heat the olive oil in a pan over medium-low heat.
- Sear the lobster pieces until they are lightly golden.
- Remove the lobster from the pan and keep it warm.
- Sauté the onions, bell peppers, tomatoes, and cilantro in the same oil used for the lobster.
- Serve the lobster warm, topped with the sautéed vegetable mixture.
Observations
This recipe employs straightforward techniques to highlight the natural texture and sweetness of the crustacean. The secret lies in the length of the marinade and the precise sautéing of the aromatic vegetable base.
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