Entree: Cape Verde – Northern Culinary Region – Lagostada (Cape Verdean spiced lobster stew with tomato, wine, and aromatic herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 10 min

Total 50 min

Ingredients

- 2 whole lobsters, approx. 1.25 lb (560 g) each, halved lengthwise
- 3 tbsp (45 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 1 red bell pepper, seeded and sliced, about 6 oz (170 g)
- 4 cloves garlic, minced (approx. 12 g)
- 1 cup (240 g) canned crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) fish stock or water
- 1 bay leaf
- 1 tsp (2 g) smoked paprika
- 1/4 tsp (1 g) crushed red pepper flakes, or to taste
- 1 tsp (6 g) sea salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) chopped flat-leaf parsley (optional)
- Crusty bread or cooked rice for serving (optional)

Instructions

1. Pat the lobster halves dry. In a wide, heavy skillet or Dutch oven over medium-high heat, warm 2 tbsp (30 ml) olive oil and 1 tbsp (14 g) butter. Place lobster shells cut-side down and sear 2 minutes to brown slightly; transfer lobster to a plate and set aside.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) butter. Add the sliced onion and bell pepper and cook, stirring occasionally, until softened, about 6–8 minutes.
3. Add the minced garlic, smoked paprika, and crushed red pepper; cook 30–45 seconds until fragrant. Stir in the tomato paste and cook 1 minute.
4. Pour in the white wine to deglaze the pan, scraping up brown bits, and let it reduce by half (about 2 minutes). Add crushed tomatoes, fish stock (or water), and bay leaf; bring to a gentle simmer.
5. Return lobster halves to the pan, cut-side up, spooning sauce over them. Cover partially and simmer gently until lobster meat is opaque and cooked through, about 8–10 minutes depending on size.
6. Remove from heat, discard the bay leaf, stir in lime juice and chopped cilantro (and parsley if using). Adjust salt and pepper to taste.
7. Serve the Lagostada in shallow bowls with plenty of sauce, alongside crusty bread or rice to soak up the broth.