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A lovely dish with a Portuguese lobster recipe

Elvis Elvis

A lobster recipe is often a challenge for some people, not because it’s difficult but because some people feel a little bit hesitant about cooking lobster at home, however it’s all a matter of putting your mind to it and do it in a more humane way. I would suggest you did a little bit of research on this matter online. Also be aware that eating lobster can be a bit messy and therefore it’s a good idea to eat it in your backyard or cover your table with a plastic table cloth.

So you don’t have to wait to go out to enjoy fresh lobster and other seafood. With a delicious Portuguese lobster recipe and a Lobster Steamer you can have a very nice dinner with your friends and family. Also don’t forget that you need a good and sturdy Seafood Cracker and Picks Set  to get the tasty meat out of lobsters shells, crab legs and other seafood.

This lobster recipe has in fact three types of seafood

A delicious Portuguese lobster recipe for you.

Portuguese Seafood Rice with Lobster (Arroz de marisco)

Rice Ingredients

4 table spoons of butter, 3 table spoons of onion, 1 table spoon of minced garlic, 4 and 1/2 cups of chicken stock, salt and pepper to taste.

Seafood Ingredients

2 cups rice, 8 oz (230g) lobster meat, 8 oz (230g) sea scallops, 8 oz (230g) peeled and de-veined shrimp, 2 table spoons of butter, 2 table spoons of chopped onion, 1 table spoon fresh minced garlic, 1/4 cup of white wine, 1/4 cup of clam juice, salt and pepper to taste, 1 table spoon of parsley, 1 table spoon of lemon juice, dash of tabasco sauce.

Rice Preparation

Cook the two cups of rice with 4 table spoon of butter, 3 table spoons of onion, 1 table spoon of minced garlic. Now add 4 and 1/2 cups of chicken stock. Cover and simmer the rice for 20 minutes. Remove from heat and let stand for 10 minutes before serving.

Seafood Preparation

While the rice is cooking melt the butter in a heavy saute pan. Add the chopped onion and minced garlic and saute until the onions are transparent. Add the shrimp and saute for about a minute. Add the scallops and lobster meat and saute until the scallops are white and firm. Add a dash of salt and pepper to taste and the parsley flakes while tossing the seafood. Add the lemon juice, white wine, clam juice, and a dash of tabasco sauce and bring to a simmer. Serve at once over rice

For the above mentioned lobster recipe, which suggests the use of a heavy saute pan, I would definitely recommend this durable and attractive
Saute Pan . The ideal pan for a lobster lobster or any seafood dish.

Hot and delicious lobster recipe

Portuguese Piri Piri Lobster (Lagosta de Piri Piri)

A lovely dish with a Portuguese lobster recipe

Ingredients

2 cups of peeled and diced potatos, 2 table spoons of olive oil, 6 oz (170g) of Portuguese chourico or a similar kind of spicy and smoked sausage removed from casings and chopped, 1 cup of finely chopped onions, 3 table spoons of finely chopped red bell peppers, 2 bay leaves, 2 table spoons of minced garlic, 1 table spoon of minced shallots, 2 table spoons of chopped fresh flat leaf parsley, 1/2 cup of chopped pepper-stuffed green olives, 1/2 cup of chopped pitted black olives, 1 and 1/2 cups of seeded and chopped tomatos, salt to taste, 1/2 tea spoon of crushed chilli (piri piri) or piri piri to taste, 1 live lobster of about 1/2 lb (700g) split lengthwise in half, 1/2 cup of dry white wine, 1/4 cup of chopped spring/green onions.

Preparation

Bring the potatos and enough water to cover to a boil in a small saucepan over high heat. Cook until the potatos are just tender, about 6 minutes. Drain. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until just beginning to brown, about 5 minutes. Stir in the onions, red bell peppers, and bay leaves and cook until beginning to soften, about 3 minutes. Add the garlic, shallots, and parsley and cook, stirring until fragrant, about 1 minute. Add the olives, potatos, tomatoes, salt, and chilli (piri piri), stir well to combine, and cook for 1 minute. Add the split lobster, shell side down. Add 1 cup water and the wine, cover, and simmer until the lobster shells are deep red and the meat is cooked through, about 10 minutes. With tongs, transfer each lobster half to a shallow soup bowl. Season the broth if necessary, remove the bay leaves, and spoon the broth over the lobster. Garnish with the chopped spring/green onions and serve immediately.

Some people refrain from preparing a lobster recipe at home and the main reason is that they don’t want to cook it alive, which I agree. So to achieve that just before cooking, you can quickly stick a Paring Knife in between the eyes of the lobster. That is probably the most humane way to prepare a lobster to be cooked at home.