Langosta a la Crema
Langosta a la Crema
Ingredients
For the Langosta a la Crema
- 2 lobster tails, one whole, one opened and cut into smaller pieces
- 2 tablespoons olive oil
- 6 garlic cloves, chopped
- 1/2 cup pimientos
- 1/2 cup white onion, diced
- 1 1/4 cups heavy cream
- 1/2 cup mozzarella cheese, thick cut
- 1/2 teaspoon black pepper
- 1 teaspoon adobo
Instructions
- 1
Prepare the lobster tails by ensuring one is whole and the other is opened and cut into smaller, bite-sized pieces. Set aside.
⏱️ 5 min
- 2
Heat a large pan over medium heat. Add the olive oil. Once the oil is hot, add the diced white onion and pimientos. Cook, stirring occasionally, until the onions are translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the chopped garlic to the pan and cook for an additional 45 seconds, stirring constantly to prevent burning.
⏱️ 1 min
- 4
Reduce the heat to low. Pour in the heavy cream, then season with adobo and black pepper. Stir well until all ingredients are thoroughly combined.
⏱️ 2 min
- 5
Add the thick-cut mozzarella cheese and the cut-up lobster pieces to the sauce. Mix gently to coat the lobster and melt the cheese. Place the whole lobster tail in the center of the pan.
⏱️ 2 min
- 6
Cover the pan and let it simmer on low heat for 10 minutes, allowing the flavors to meld and the lobster to cook through.
⏱️ 10 min
- 7
Uncover the pan, stir gently, and continue to cook on low heat, uncovered, until the sauce reaches your desired consistency. This may take an additional 2-3 minutes.
⏱️ 3 min
- 8
Turn off the heat and let the Langosta a la Crema cool for 1 to 2 minutes before serving.
⏱️ 2 min
- 9
Serve immediately over mofongo or with your desired side dishes.
Kitchen Tools
Nutrition Facts (per serving)
Langosta a la Crema
For the Langosta a la Crema
- 2 lobster tails, one whole, one opened and cut into smaller pieces
- 2 tablespoons olive oil
- 6 garlic cloves, chopped
- 1/2 cup pimientos
- 1/2 cup white onion, diced
- 1 1/4 cups heavy cream
- 1/2 cup mozzarella cheese, thick cut
- 1/2 teaspoon black pepper
- 1 teaspoon adobo
Instructions
- 1
Prepare the lobster tails by ensuring one is whole and the other is opened and cut into smaller, bite-sized pieces. Set aside.
⏱️ 5 min - 2
Heat a large pan over medium heat. Add the olive oil. Once the oil is hot, add the diced white onion and pimientos. Cook, stirring occasionally, until the onions are translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the chopped garlic to the pan and cook for an additional 45 seconds, stirring constantly to prevent burning.
⏱️ 1 min - 4
Reduce the heat to low. Pour in the heavy cream, then season with adobo and black pepper. Stir well until all ingredients are thoroughly combined.
⏱️ 2 min - 5
Add the thick-cut mozzarella cheese and the cut-up lobster pieces to the sauce. Mix gently to coat the lobster and melt the cheese. Place the whole lobster tail in the center of the pan.
⏱️ 2 min - 6
Cover the pan and let it simmer on low heat for 10 minutes, allowing the flavors to meld and the lobster to cook through.
⏱️ 10 min - 7
Uncover the pan, stir gently, and continue to cook on low heat, uncovered, until the sauce reaches your desired consistency. This may take an additional 2-3 minutes.
⏱️ 3 min - 8
Turn off the heat and let the Langosta a la Crema cool for 1 to 2 minutes before serving.
⏱️ 2 min - 9
Serve immediately over mofongo or with your desired side dishes.