Caribbean Lobster in Pepper Sauce
Ingredients
| 3 (2lb) lobsters (lobster tails may be substituted) | ||
| 2 tbs vegetable oil | ||
| 2 cups sofrito (check search engine for recipe) | ||
| 1 tbs lime juice | ||
| 6 slices bread | ||
| oil for frying | ||
| chopped parsley for garnish |
- Set aside the tomalley or coral, if any.
- Remove all the meat from the lobsters and set aside.
- Heat 2 tbs of oil in a heavy frying pan and saute the lobster shells over high heat, turning them constantly until they turn red.
- Transfer the shells to a large saucepan and pour in 2 cups of water.
- Bring to a boil and cook, covered until the liquid is reduced to 1 cup.
- Pour off most of the oil from the frying pan, add the lobster meat, the sofrito, and the lobster stock.
- Cook covered, for 20 minutes.
- Stir in the lime juice along with the tomalley and coral rubbed through a wire mesh sieve. Cook mixture for 1-2 minutes longer.
- In the meantime, cut the slices of bread into triangles and fry in oil until browned on both sides.
- Transfer the lobster and sauce to a warmed platter with the triangles of fried bread arranged as a decorative border.
- Garnish with parsley.
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