Entree: Cuba – Langosta a la Cubana (Cuban-style lobster simmered in a savory tomato, garlic, and wine sauce)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 2 whole Caribbean spiny lobsters, butterflied, approx. 1.25 lb (570 g) each usable weight
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 medium onion, thinly sliced (approx. 150 g)
- 1 green bell pepper, thinly sliced (approx. 120 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 cup (240 ml) crushed tomatoes
- 1/2 cup (120 ml) dry white wine
- 1/4 cup (60 ml) fish or shrimp stock or water
- 2 tbsp (30 ml) lime juice (approx. juice of 1 lime)
- 1/4 cup (15 g) chopped fresh cilantro
- 2 tbsp (30 g) pitted green olives, chopped (optional)
- 1/2 tsp (2 g) ground cumin
- 1/4 tsp (1 g) cayenne pepper or crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste

Instructions

1. Rinse and pat lobster halves dry. Season lightly with salt and pepper. Heat 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter in a large skillet over medium-high heat. Place lobster flesh-side down and sear 2–3 minutes until lightly browned; turn and sear shell-side 1 minute. Remove lobster to a plate.
2. Reduce heat to medium and add remaining 2 tbsp (30 ml) olive oil and 1 tbsp (15 g) butter. Sauté onion and green pepper until softened, about 5–6 minutes. Add garlic and cook 30–60 seconds until fragrant.
3. Stir in crushed tomatoes, white wine, fish stock, chopped olives (if using), ground cumin, and cayenne. Bring to a simmer and reduce for 6–8 minutes to meld flavors and slightly thicken the sauce.
4. Return lobster to the skillet, spooning sauce over the flesh. Cover and simmer gently 6–8 minutes more, until lobster is cooked through (meat opaque and firm).
5. Finish with lime juice and chopped cilantro, adjust seasoning with salt and pepper, and spoon warm sauce over lobster. Serve immediately with white rice or tostones if desired.