• Servings 4-6
  • Prep 15 min
  • Cook 25 min
  • Cuisine
  • Skill Level

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.

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