Bahian Lobster Moqueca - Brazilian
Recipe: #24844
September 05, 2016
Categories: Lobster, Coconut, South American, Sunday Dinner, Steam, Gluten-Free, Low Fat, No Eggs, Non-Dairy, more
"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"
Ingredients
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 by Step Method
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
No special items needed.