Recipe
Lobster Enchilado
Lobster Enchilado Cuban style: lobster tails in a velvety and spicy tomato sauce, with sofrito, dry wine and aromatic herbs.
- Preparation15 min
- Cooking30 min
- Total time45 min
- Servings4 servings
- DifficultyMedium
Lobster Enchilado is a dish of great tradition in Cuba. Its intense flavor comes not only from the quality of the main ingredient, Cuban lobster, but also from the spicy touch of its sauce.
It may seem like a simple dish, but it has its secrets to make it memorable. The most important is achieving a velvety sauce and a spectacular texture. This is Chef Iván's recipe.
Ingredients
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Method
Blanch the lobster
- Bring a pot of salted water to a boil.
- When the water is boiling, turn off the heat and introduce the lobster tails for 10 minutes.
- Remove them from the hot water and rinse with cold water to stop the cooking process.
- Clean the tails and, above all, remove the crystal, the intestine that contains the crustacean's waste. Cut them into cubes.
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Prepare the enchilada sauce
- Heat the oil in a casserole dish. Add the onion cut into brunoise and cook over low heat until it begins to brown.
- When the onion begins to caramelize, add the hot sauce and integrate it well.
- Add the pepper in brunoise, the crushed garlic, the diced tomato and the herbs and spices: bay leaves, cilantro, oregano and cumin.
- Increase to medium heat and let the sauce come to a boil and reduce slightly.
- Remove the bay leaves and the bunch of cilantro.
Finish and plate
- Add the lobster pieces to the sauce and stir well for a few minutes so that the flavor penetrates the meat.
- Add the dry wine so that the preparation does not dry out too much.
- Let it come to a boil, cover and cook for 10 minutes over low heat, until the sauce thickens.
- Remove from heat and let rest for a few minutes before serving. Serve with white rice and fried plantain chips. Enjoy!
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Original video
In Spanish
