- 2 lobster tails diced
- 1 onion
- ½ red bell pepper
- 1 tomato
- 1 tablespoon of cumin
- 50 ml of dry wine
- 4 tablespoons of olive oil
- 1 tablespoon of crushed garlic
- 2 bay leaves
- 1 teaspoon of oregano
- 1 bunch of cilantro
- 2 tablespoons of hot sauce
- Salt and pepper to taste
This recipe consists of three steps, which are explained below.
Step 1: Blanch the lobster
Bring a pot of salted water to a boil. Once 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 stop the cooking process, and clean them. The most important thing is to remove the glass, which is a membrane that contains the waste from this crustacean.
You can see how our chef executes this step in the Terminal Lobster recipe video.
Step 2: Prepare the enchilada sauce
This sauce starts with the preparation of a good sofrito. Heat some oil in a saucepan. Add the onion chopped into brunoise and let it cook over low heat until it begins to brown.
Once the onion begins to caramelize, add the hot sauce. Incorporate it well, then add the diced pepper, the crushed garlic, the diced tomato, and the herbs as shown in the video.
Raise the heat to medium and let the sauce reduce slightly. Remove the bay leaves and the sprig of cilantro, as they are not pleasant to eat.
Step 3: Finish the Lobster Enchilado and plate it
The sauce will reach the boiling point and begin to reduce gradually. Add the pieces of lobster tail and stir well for a few minutes to allow the flavor to infuse the meat.
You can add a little dry wine to prevent the dish from drying out too much. Let it come to a boil, keeping it covered, for 10 minutes on low heat until the sauce thickens.
Remove it from the heat and let it rest for a few minutes before serving. You can pair it with white rice and fried plantains, as suggested by Chef Iván in this video.
Enjoy it! Bon appétit!