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Spiny lobster and vegetables

Votes

(Votes count 416)

(Rating average 2,97)

This recipe can also be made with another kind of shellfish, such as common crab, spider crab or lobster, but it is unbeatable made with spiny lobster.

Method

First, prepare a seafood sauce with the oil, onion, garlic, tomato, brandy and prawn heads. Blend the resulting sauce and then sieve. Season with salt, if necessary.

Boil the red cabbage in a large pot for about six minutes. Drain well so that the cabbage retains only the right amount of water and place at the bottom of a casserole dish.

Split the spiny lobster in two, place on top of the cabbage and add the liquid from the head of the spiny lobster so as not to waste any of its juices. Next, season and cover with the seafood sauce made some minutes previously. Cook on a low heat for about fifteen minutes.

Just before it is cooked, add half a cup of dry sherry from Jerez and serve up the spiny lobster in all its splendour. This is a very healthy recipe, with very few calories, in which you are allowed to leave some of the red cabbage, but none of the lobster! It would be a sin.

Where to try it

If you cannot find good spiny lobster at the fishmongers, try this recipe at the shellfish restaurant La Zamorana.
Spiny lobster and vegetables
Ingredients
  • (serves 2)
  • 1 spiny lobster, weighing about 1 kg.
  • 1 red cabbage
  • 1 red pepper
  • 6 prawn heads
  • 1 fresh tomato
  • Oil
  • Salt
  • Garlic
  • Onion
  • White pepper
  • Brandy
  • Dry sherry