Caribbean Lobster in Pepper Sauce


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.




15 min


30 min


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