Brazilian recipe
Garlic Butter Lobster: A Classic Seafood Delight
This classic garlic butter lobster is a sophisticated dish that showcases the natural, succulent flavours of the crustacean in a simple, elegant way.
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Ingredients
1 kg fresh whole lobster or lobster tail meat
10 large garlic cloves, minced (or 2 tablespoons garlic paste)
1/2 cup olive oil
1 tablespoon mixed herbs to taste
2 onions, finely diced
1 green bell pepper, finely diced
1 red bell pepper, finely diced
4 ripe tomatoes, diced
4 sprigs fresh coriander, chopped
Sea salt to taste
10 large garlic cloves, minced (or 2 tablespoons garlic paste)
1/2 cup olive oil
1 tablespoon mixed herbs to taste
2 onions, finely diced
1 green bell pepper, finely diced
1 red bell pepper, finely diced
4 ripe tomatoes, diced
4 sprigs fresh coriander, chopped
Sea salt to taste
Where to find ingredients
In Vanuatu, you can source fresh lobster from local fish markets or directly from small-scale fishers in coastal villages. For the vegetables like bell peppers, onions, and tomatoes, visit local markets (like the Port Vila central market). Olive oil and dried mixed herbs are readily available in major grocery stores like Au Bon Marché or other general supermarkets in Port Vila. If fresh coriander is unavailable, you can substitute it with locally grown parsley or island greens for a fresh, earthy finish.
Preparation method
- Steam the lobster in a pressure cooker with a splash of water and a drizzle of olive oil for 10 minutes
- If using lobster tails, cook them in a standard pot with a little olive oil for 20 minutes
- Drain all excess liquid once cooking is complete
- Allow the lobster to cool down completely to room temperature
- Carefully remove the meat from the shell
- Pull out the dark intestinal vein running along the top of the tail meat
- Season the meat with the crushed garlic and mixed herbs
- Let the meat marinate for at least 30 minutes so the flavours can fully develop
- Heat the olive oil in a large pan over medium-low heat
- Sauté the lobster pieces gently until they are lightly golden
- Remove the lobster from the pan and keep it warm
- In the same pan, stir-fry the onion, peppers, tomatoes, and coriander in the remaining oil
- Serve the hot lobster topped with the sautéed vegetable mix
Observations
This recipe uses straightforward techniques to highlight the sweet, firm texture of the lobster. The secret lies in marinating the meat with aromatics before giving it a quick sauté, complemented by a flavourful, savoury vegetable medley.
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