The sauce for this recipe can be used with many kinds seafood: shrimp, langoustines, squid, crayfish, and more. Just pick your favorite one and enjoy!
Ingredientes:
- 1 onion, halved
- 1 carrot, halved
- 5 sprig cilantro
- 1 whole scallion
- 4 bay leaves
- 1 teaspoon whole peppercorns
- 2 whole live lobsters (size depends on your appetite)
- 4 tablespoons butter
- ¼ cup minced onion
- 1 tablespoon garlic paste (page XXX)
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup coconut milk (freshly made, page XXX, or canned)
- 1 tablespoon flour
- 3 tablespoon minced parsley
- ½ tablespoon lime juice
- Patacones (page XXX), for serving
- Salad, for serving
- In a large pot put 4 quarts of water, the onion, carrot, cilantro, scallion, bay leaves, and peppercorns. Bring to a boil, cover, and simmer for 15 minutes.
- Add the live lobsters and cook until they turn red, about 8 minutes.
- Remove them from the pot, cut in half lengthwise from head to tail, and discard the green tomalley and liver.
- In a large sauté pan place the butter, minced onion, garlic, salt, and pepper, and cook over low heat for 5 minutes.
- Mix the coconut milk and the flour well to a smooth consistency. Increase the heat to high, add the lobsters, prepared coconut milk, parsley and lime juice and simmer for 5 minutes more.
- Remove the lobsters and continue simmering to reduce the sauce to half, about 5 minutes.
- Serve with patacones and salad.
