Recipe
Enchilado de langosta
Lobster tails stewed in a Cuban sofrito with dry wine and tomato sauce. A Cuban classic with a rich, glossy sauce, ideal served with white rice.
- Preparation25 min
- Cooking35 min
- Total time1 h
- Servings6 servings
- DifficultyMedium
Enchilado de langosta is an elegant, flavorful, and nutritious dish, famous as an aphrodisiac, making it ideal for a dinner for two. It is a recipe of great tradition in Cuba: intense flavor, a rich glossy sauce, and spectacular texture.
Ingredients
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Method
- Separate the tails from the rest of the lobster body and remove the vein (the intestine).
- Cut the tails into rings and separate the meat from the shells, but leave it inside them. Season with pepper to taste.
- Heat the oil, preferably in a clay cazuela, and make a sofrito with the chopped onion, cut ají pimiento, and garlic cloves.
- When the sofrito is ready, add the lobster pieces and stir well for a few minutes so they absorb the flavor.
- Add the dry wine and vinegar. Cover and bring to a boil; cook over medium heat for 15 minutes.
- Uncover, add the tomato sauce, adjust the salt, and add the sugar. Stir well to integrate everything.
- Cook for 10 more minutes over low heat until the sauce thickens.
- Remove from heat and let rest for a few minutes before serving.
Original video
In Spanish
