Cuban Lobster

I found frozen lobster at the supermarket and thought it was the perfect time to try the Cuban version again. I chose to prepare it with a mildly spicy sauce, with onion, bell pepper, and a bit of whisky. For serving, I used slices of toasted bread, which absorb the sauce well. It's not complicated, but all the ingredients need to be prepared in advance.

Quick info

Total time: about 35-40 minutes
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Servings: 2
Difficulty: medium
Recipe type: main course, Cuban specialty

Ingredients

2 lobsters (fresh or already cooked/frozen)
1 large bell pepper (or half red, half green)
2 large onions
2 cloves of garlic
2 tablespoons of tomato paste
1 glass of white wine (approx. 100 ml)
2-3 tablespoons of whisky
Olive oil
Salt
Pepper
Hot sauce (or chili powder, to taste)
2 large slices of bread (for toasting)

Preparation method

1. If the lobster is fresh, boil it for 5 to 8 minutes until the shell turns pink-orange. If it is cooked and frozen lobster, just thaw it completely.
2. Cut the lobster into medallions, some can remain with the shell. Set aside while you prepare the sauce.
3. Clean and slice the onion into thin strips (julienne). Put in a pan with a little olive oil and sauté over medium heat until softened.
4. Slice the bell pepper into thin strips. Add over the onion and continue to sauté for another 3-4 minutes until it becomes soft.
5. Add salt and pepper to taste. Also add the two minced garlic cloves.
6. Add the tomato paste. Stir and let the flavors combine.
7. Pour in the white wine and let it boil until the liquid reduces a bit, about 5 minutes.
8. Near the end, add 2-3 tablespoons of whisky and the hot sauce (or chili powder if you don't have sauce). Stir and keep on the heat for another 1-2 minutes.
9. Add the lobster medallions to the sauce and cook on low heat for another 5 minutes, just enough to heat them and absorb the flavor from the sauce.
10. Toast two large slices of bread. If you want, you can rub them with a little garlic.
11. Place the onion and pepper sauce on each slice, along with the pieces of lobster. Serve immediately.

Why I make the recipe often

It's a quick option when I want something hearty with seafood. The lobster retains its flavor, and the spicy sauce with whisky adds a twist compared to regular recipes. The ingredients are simple, and the result works well for a main course or even for a special dinner.

Tips and variations

Tips
Don't leave the lobster on the heat too long after adding it to the sauce, or it will become tough. If you have fresh lobster, boil it just until it changes color.

Substitutions
You can use shrimp if you can't find lobster. Any type of whisky works. The hot sauce can be adjusted with chili powder or omitted if you don’t want it spicy at all.

Variations
You can change the proportions between red and green peppers based on what you have on hand. The white wine can be replaced with rosé wine for a slightly different taste. Garlic can be added at the end if you prefer a more intense flavor.

Serving ideas
Besides the toasted bread, it goes well with a glass of white wine, green wine, or even a lighter red wine. For a complete meal, add a simple green salad.

Frequently asked questions

1. Can I use frozen raw lobster?
Yes, just thaw it completely and boil it for a few minutes until it changes color. The rest of the steps remain the same.

2. What type of whisky works well?
I used plain whisky, the brand doesn’t matter. You can also try rum or cognac if you prefer other flavors.

3. Is the recipe very spicy?
The spiciness can be easily adjusted. If you don’t want it spicy, reduce or eliminate the hot sauce or chili powder.

4. How do I know if the lobster is cooked correctly?
The shell should be completely pink-orange, and the meat opaque, not translucent. Don’t leave it on the heat too long, or it will become rubbery.

Nutritional values

Approximately, one serving has about 350-400 kcal. The lobster provides protein and few fats. The sauce contributes with some carbohydrates and fats from the olive oil. Macros per serving: protein 30-35 g, fat 12-15 g, carbohydrates 28-35 g (depending on the bread used and how much hot sauce you add). Values are indicative.

Storage and reheating

The dish is best fresh. If leftovers remain, it can be stored in the fridge for up to a day. I do not recommend reheating, as the lobster becomes tough on the second heating, and the sauce loses its flavor. It’s best to cook as much as you consume.

 Ingredients: 2 lobsters, 1 large bell pepper (or 1/2 red pepper and 1/2 green pepper), 2 large onions, 2 cloves of garlic, tomato paste (2 tablespoons), 1 glass of white wine, olive oil, salt, pepper, hot sauce (Jindungo) or dried chili powder, 2-3 tablespoons of whiskey, 2 large slices of toasted bread.

 Tags:  cuban lobster