Bahian Lobster Moqueca - Brazilian

4-6
Servings
15-30m
Prep Time
25-30m
Cook Time
40m
Ready In


"This lobster dish is intense and exotic in flavor and hails from the beach-fronted Bahian area of Brazil which is influenced by its large population of African slaves and well known for it's mix of cultural cooking. Source: Dominique's Tropical Latitudes"

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (533.7 g)
  • Calories 514.9
  • Total Fat - 34.4 g
  • Saturated Fat - 21.9 g
  • Cholesterol - 215.9 mg
  • Sodium - 741.5 mg
  • Total Carbohydrate - 24.3 g
  • Dietary Fiber - 7.5 g
  • Sugars - 10.5 g
  • Protein - 32.2 g
  • Calcium - 210.1 mg
  • Iron - 2.7 mg
  • Vitamin C - 102.6 mg
  • Thiamin - 0.2 mg

Step 1

Remove lobster from the shell and cut the meat into bite-size chunks.

Step 2

Place in a bowl; cover with lime juice. Season with salt and pepper; set aside.

Step 3

In a large saucepan, heat vegetable oil; saute the onions, bell peppers, Scotch bonnet and cumin until onions are soft. Add lobster with lime juice, stirring briefly to coat the meat.

Step 4

Add tomatoes, cilantro, coconut flakes, and milk. Bring to a boil; cook until thickened, about 10 minutes.

Step 5

Add dende oil (palm oil); cook 3 minutes longer.

Step 6

To serve; spoon the lobster chunks and sauce over white rice and garnish with cilantro.

Tips & Variations


No special items needed.

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