Entree: Cape Verde – Southern Culinary Region – Lagostada (A spiny lobster prepared in a garlicky tomato and pepper sauce, served with rice or cornmeal)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 2 whole lobsters, approx. 1 lb (450 g) each, split lengthwise
- 3 tbsp (45 ml) olive oil
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 medium red bell pepper, seeded and sliced
- 1 fresh hot pepper (malagueta or small scotch bonnet), seeded and finely chopped, or to taste
- 14 oz (400 g) canned crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) dry white wine or beer
- 1 bay leaf
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 1/2 tsp (9 g) coarse salt, divided
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh parsley
- 2 cups (380 g) long-grain white rice, cooked according to package instructions (or prepared cornmeal/cachupa as preferred)

Instructions

1. Rinse lobsters and split them lengthwise. Pat dry and season meat lightly with 1/2 tsp (3 g) salt and a pinch of black pepper.
2. Heat 2 tbsp (30 ml) olive oil in a large heavy skillet or braiser over medium-high heat. Place lobsters cut-side down and sear 2 minutes until lightly browned. Remove and set aside.
3. Add remaining 1 tbsp (15 ml) olive oil to the pan. Sauté onion until soft, about 5 minutes. Add garlic, red bell pepper, and chopped hot pepper; cook 2–3 minutes until fragrant.
4. Stir in crushed tomatoes, tomato paste, white wine, bay leaf, smoked paprika, and remaining 1 tsp (6 g) salt. Bring to a simmer and cook 6–8 minutes to blend flavors.
5. Return lobsters to the pan, spoon sauce over the shells, cover, and simmer gently 8–10 minutes until lobster meat is cooked through and opaque.
6. Remove bay leaf. Stir in lemon juice and chopped parsley, adjust seasoning to taste.
7. Serve whole or halved lobsters over cooked rice or cornmeal with plenty of sauce ladled over the top.