Cuban Style Lobster

Posted by On July 25, 2016 0 Comment
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Cuban Style Lobster - Seafood Recipes

Cuban Style Lobster

In this Cuban Style Lobster recipe, succulent lobster is bathed in tangy garlic sofrito sauce with salty chorizo.  This definitely isn’t the usual American-style lobster-dipped-in-butter. With fairly simple ingredients and a fast cooking time, this dish is great to make any night of the week that you want something extra special for dinner.

INGREDIENTS

  • 2 1/2 cups water
  • 1 cup finely chopped onion
  • 1 cup finely chopped green or red bell pepper
  • 1/4 cup olive oil
  • 5 cloves garlic, finely chopped
  • 2 cups peeled and chopped fresh Roma tomatoes
  • 1/2 cup white wine
  • 1/2 cup chicken broth or fish stock
  • 2 tbsp tomato paste
  • 1/2 cup sliced Spanish chorizo links, casings removed
  • 6 lobster tails, shell removed and cut in fifths
  • 1 tsp cumin
  • Salt and pepper to taste
  • 1/2 cup chopped cilantro

INSTRUCTIONS

  1. Add olive oil to a large sauté pan and sauté the chopped onion and green pepper. When the onion begins to soften, add the garlic and tomatoes and sauté another minute or two, stirring constantly.
  2. Add the wine, stock, and tomato paste; reduce heat to low and let simmer, uncovered, for about 15 minutes, stirring occasionally.
  3. Add a little oil to another sauté pan and sauté the chorizo over medium heat, stirring occasionally. Remove and reserve chorizo.
  4. Increase heat slightly and when the oil starts to sizzle, toss in the lobster chunks and quickly stir-fry, flipping and turning constantly. Add cumin, a dash of salt, and some fresh ground pepper. Be careful not to overcook.
  5. Dump the lobster and any oil that remains into the pan of simmering sofrito. Toss in the chorizo and the cilantro. Turn just a few times with a spoon to blend, and immediately remove from heat.
  6. Serve hot over rice.
Adapted from Three Guys from Miami

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