Fresh lobster is gently cooked until tender, then combined with sautéed onions, garlic, ripe tomatoes, and sweet bell peppers to create a flavorful sauce. A touch of paprika and fresh herbs enhances the natural sweetness of the lobster without overpowering it.
The buttery tomato sauce coats every piece of lobster, creating a rich and satisfying dish with vibrant island flavors. Served with steamed rice, boiled potatoes, or crusty bread, it makes a complete and memorable meal.
Cabo Verdean Lagostada is simple to prepare yet impressive enough for entertaining, making it a favorite among seafood lovers.
Fresh lobster – 2 whole (about 1½ lbs / 700 g each), cleaned and cut into pieces
Olive oil – 2 tablespoons , Butter – 3 tablespoons , Onion – 1 large (finely chopped)
Garlic – 4 cloves (minced) , Tomatoes – 2 medium (chopped) , Red bell pepper – 1 (sliced)
Tomato paste – 1 tablespoon , Paprika – 1 teaspoon
Bay leaf – 1 , Salt – to taste
Black pepper – ½ teaspoon , Fresh parsley – 2 tablespoons (chopped)
Lemon juice – 1 tablespoon
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