Brazilian recipe
Garlic and Olive Oil Lobster (Lagosta ao alho e óleo)
Garlic and olive oil lobster is a classic, celebrated for its bold profile and the touch of sophistication it brings to the 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 extra virgin olive oil
1 tablespoon mixed herbs of your choice
2 onions, finely chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 ripe tomatoes, diced
4 sprigs fresh coriander, chopped
Salt to taste
10 large garlic cloves (or 2 tablespoons garlic paste)
1/2 cup extra virgin olive oil
1 tablespoon mixed herbs of your choice
2 onions, finely chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 ripe tomatoes, diced
4 sprigs fresh coriander, chopped
Salt to taste
Where to find ingredients
Fresh lobster can be sourced at local fish markets along the coast (such as those in Dar es Salaam or Zanzibar) or specialized seafood counters in high-end grocery stores. Opt for fresh garlic, local onions, and vibrant bell peppers found at any traditional mtaa market.
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 tails, cook in a regular 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 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 allow the flavors to develop
- Heat the olive oil in a pan over low heat
- Sauté 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 coriander in the same oil used for frying
- Serve the hot lobster accompanied by the sautéed vegetables
Observations
This recipe employs straightforward techniques to elevate the natural texture and flavor of the crustacean. The secret lies in the marinating time and the careful preparation of the sautéed side vegetables.
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