Lagosta Suada | FoodieAtlas

Ingredients

1 kg lobster tails (or whole lobsters if available)
1/4 cup olive oil
1 large onion, finely chopped
4 cloves garlic, minced
2 large tomatoes, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 teaspoon paprika
1/2 teaspoon ground black pepper
1 teaspoon salt (adjust to taste)
1/2 cup white wine (optional)
1 cup fish or vegetable broth
1 tablespoon fresh parsley, chopped
1 tablespoon fresh cilantro, chopped (optional)
Lemon wedges (for serving)

Instructions

Prepare the Lobster

If using whole lobsters, cook them in boiling water for about 5-7 minutes until they turn bright red. Remove from the pot, let cool slightly, and then crack the shells to extract the meat. If using lobster tails, cut them lengthwise and remove the meat from the shell.

Cook the Base

In a large skillet or pot, heat the olive oil over medium heat.

Add the chopped onion and cook until softened and translucent.

Stir in the minced garlic and cook for another minute.

Add the chopped tomatoes, red bell pepper, and green bell pepper. Cook until the vegetables are tender.

Add Spices and Liquids

Stir in the paprika, black pepper, and salt.

If using white wine, pour it in and cook for a few minutes to let the alcohol evaporate.

Add the fish or vegetable broth and bring to a simmer.

Cook the Lobster

Add the lobster meat to the skillet.

Simmer for about 5-7 minutes, or until the lobster is cooked through and has absorbed the flavors of the sauce.

Finish and Serve

Stir in the fresh parsley and cilantro (if using).