Latin Shrimp and Lobster in Tomato Sauce and Beer


1 lb large shrimp, peeled and deveined, tail on
1 lb lobster tail, cut into 2 inch chunks
1 large Spanish onion, diced
5-6 cloves garlic, minced
1 small bunch cilantro, with stems and leaves, diced
1/2 yellow bell pepper, chopped
1/2 red bell pepper chopped
2 tsp Goya adobo seasoning
1-2 tsp cumin
1 (12 oz) can tomato sauce
1 (12 oz) can beer
2 cups cooked white rice
1 serrano or jalapeno pepper, chopped
kosher salt and black pepper to taste
Cilantro leaves for garnish
2 tbs extra virgin olive oil
  • Peel and devein the shrimp. Set aside. Remove the lobster tail meat from the shell and cut into 2 inch pieces. Set aside.
  • Meanwhile cook the rice.
  • In a large saute pan add the olive oil and using medium high- heat, saute the onions, bell peppers, Serrano peppers and garlic.
  • Saute for about 3 minutes or until the onions are clear and the peppers are slightly soft. Season with salt and pepper.
  • Add the tomato sauce, beer and minced cilantro and allow to cook down using medium heat for about 15 minutes.
  • Taste for seasoning and add the adobo seasoning and cumin, and adjust as necessary.
  • Add the shrimp and lobster and cook until shrimp is pink and the lobster is just cooked through. 3-4 minutes.
  • Re-taste for seasoning and adjust if desired.
  • Serve over white rice, and garnish with cilantro leaves.




15 min


25 min


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