- 2 lobster tails cut into cubes
- 1 onion
- ½ red pepper
- 1 tomato
- 1 tablespoon cumin
- 50 ml dry wine
- 4 tablespoons olive oil
- 1 tablespoon crushed garlic
- 2 bay leaves
- 1 teaspoon oregano
- 1 sprig of cilantro
- 2 tablespoons hot sauce
- Salt and pepper to taste
This recipe consists of 3 steps explained below.
Step 1: Blanch the lobster
Bring a pot of salted water to a boil. When the water is boiling, turn off the heat and add the lobster tails for 10 minutes.
After this time, take them out of the hot water, rinse them with cold water to cut the heat and clean them. The most important thing is to remove the glass, a gut that contains the waste of this crustacean.
Can see how our chef executes this step in the Lobster Terminal recipe video.
Step 2: Prepare the enchilada sauce
This sauce starts from the preparation of a good stir-fry. Put a little oil in a saucepan to heat. Add the brunoise cut onion and let it cook over low heat until it starts to brown.
Once the onion begins to caramelize, add the hot sauce. Integrate it and then add the pepper also cut into brunoise, the crushed garlic, the diced tomato and the aromatic herbs as indicated in the video.
Raise the heat to medium and let the sauce reduce slightly. Remove the bay leaves and the cilantro sprig, which are not pleasant in the mouth.
Step 3: Finish the Lobster Enchilado and plate:
The sauce will reach the boiling point and begin to reduce little by little. Add the lobster tail pieces and stir well for a few minutes, so that the flavor penetrates the meat.
You can add a little dry wine to prevent the preparation from drying out too much. Let it come to a boil, keeping it covered, for 10 minutes over low heat until the sauce thickens.
Remove from heat and let sit for a few minutes before serving. You can accompany it with white rice and fried plantains as Chef Iván suggests in this video.
Enjoy it. Enjoy your meal!!