Brazilian recipe
Garlic and Olive Oil Lobster (Lagosta ao Alho e Óleo)
This classic Brazilian-style garlic and olive oil lobster is celebrated for its bold, aromatic flavours and the touch of luxury it brings to any table.
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Ingredients
1 kg whole lobster or lobster tail meat
10 large garlic cloves, minced (or 2 tablespoons garlic paste)
1/2 cup extra virgin olive oil
1 tablespoon mixed dried or fresh 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 coriander, chopped
Sea salt to taste
10 large garlic cloves, minced (or 2 tablespoons garlic paste)
1/2 cup extra virgin olive oil
1 tablespoon mixed dried or fresh 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 coriander, chopped
Sea salt to taste
Where to find ingredients
You can find fresh whole lobsters or tails at your local fishmonger or the seafood counter at well-stocked supermarkets. For the aromatics like garlic, onions, bell peppers, and fresh tomatoes, any local fresh produce market or supermarket aisle will have what you need. Coriander is widely available in the fresh herb section. If you prefer to use garlic paste instead of fresh cloves, it can be found in the condiment or spice aisle. Ensure you use a good quality extra virgin olive oil, which is easily accessible in the oil and vinegar section of most South African grocery stores.
Preparation method
- Place the whole lobster in a pressure cooker with a splash of water and a drizzle of olive oil, cooking for 10 minutes
- If using only lobster tail meat, cook in a standard pot with a little olive oil for 20 minutes
- Drain all the excess water thoroughly after cooking
- Allow the lobster to cool down completely
- Carefully remove the meat from the shell
- De-vein the lobster meat by removing the dark central vein along the top of the body
- Season the meat generously with the minced garlic and your choice of herbs
- Let the lobster marinate for at least 30 minutes to allow the flavours to penetrate
- Gently heat the olive oil in a pan over medium-low heat
- Fry the seasoned lobster pieces until they are lightly golden
- Remove the lobster from the pan and keep it warm
- In the same oil used for frying, sauté the onions, bell peppers, tomatoes, and fresh coriander until soft
- Serve the warm lobster topped with the flavourful vegetable sauté
Observations
This recipe employs simple, effective techniques to enhance the natural, sweet flavour and tender texture of fresh lobster. The secret to this dish lies in the aromatic marinade and a careful, flavour-packed sauté that brings all the elements together perfectly.
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