Ingredients with Measurements:
- 2 lbs lobster tails, cleaned and cut into chunks
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1/2 cup fish stock
- 2 tbsp lime juice
- Salt and pepper to taste
- 1/4 cup chopped cilantro
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened.
2. Add the bell peppers and cook for 5 minutes until they start to soften.
3. Add the diced tomatoes, coconut milk, and fish stock. Bring to a simmer.
4. Add the lobster chunks and lime juice. Season with salt and pepper.
5. Cover the pot and simmer for 10-15 minutes until the lobster is cooked through.
6. Sprinkle with chopped cilantro before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 12g
Protein: 28g
Substitutions for ingredients:
- Lobster can be substituted with shrimp or any other seafood of your choice.
- Fish stock can be substituted with chicken or vegetable stock.
Variations:
- Add some diced potatoes or yucca to make it heartier.
- Add some hot sauce or chili flakes for some heat.
- Use different colored bell peppers for a more colorful dish.
Tips and tricks:
- Make sure to clean the lobster tails thoroughly before cutting them into chunks.
- Don't overcook the lobster or it will become tough and rubbery.
- Serve with some crusty bread to soak up the delicious broth.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro
Pairings:
- Serve with a side of rice or quinoa.
- Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Rice or quinoa
- Steamed vegetables
Troubleshooting advice:
- If the broth is too thin, let it simmer uncovered for a few more minutes to thicken it up.
- If the lobster is overcooked, it will become tough and rubbery. Make sure to keep an eye on it while it's cooking.
Food safety advice:
- Make sure to clean the lobster tails thoroughly before cooking.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Moqueca de Lagosta is a traditional Brazilian seafood stew that originated in the state of Bahia. It is typically made with fish, but can also be made with shrimp or lobster.
Flavor profiles:
Moqueca de Lagosta is a flavorful and fragrant dish with a rich and creamy broth made with coconut milk and fish stock. The lobster adds a sweet and delicate flavor to the dish.
Serving suggestions:
Serve in individual bowls with a side of rice or quinoa and some steamed vegetables.
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Region: Brazilian