Brazilian recipe
Lobster with garlic and olive oil (Lagosta ao alho e óleo)
Lobster with garlic and olive oil is a classic dish, appreciated for its bold flavour and elegant presence at the table.
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Ingredients
1 kg natural lobster or head fillet
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 pepper, chopped
1 red pepper, chopped
4 ripe tomatoes, chopped
4 small 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 pepper, chopped
1 red pepper, chopped
4 ripe tomatoes, chopped
4 small sprigs coriander, chopped
Salt to taste
Where to find ingredients
Lobster may be found at fishmongers, seafood markets or larger supermarkets with fresh or frozen seafood sections. Garlic, onions, peppers, tomatoes, coriander, olive oil, herbs and salt are available from supermarkets, markets and greengrocers. Garlic paste can be used as a substitute for fresh garlic, keeping fresh garlic as ideal.
Preparation method
- Cook the lobster in a pressure cooker with a little 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
- Wait for the lobster to 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
- Leave to rest for at least 30 minutes to deepen the flavour
- Heat the olive oil over low heat
- Fry the lobster pieces until lightly golden
- Remove the lobster and keep warm
- Sauté the onion, peppers, tomatoes and coriander in the same olive oil used for frying
- Serve the lobster hot with the sautéed vegetables
Observations
This recipe uses simple techniques to highlight the natural texture and flavour of the shellfish. The secret is the marinating time and the careful preparation of the sautéed vegetables served alongside.
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