Lobster Peri Peri
October 26, 2016

Peri Peri sauce originate in Mozambique and came to Goa with the Portuguese.

Cuisine Goan
Course Main Course
Serves 2
Method Saute
Difficulty Hard
Cook Time 45  minutes
  • Cuisine Goan
  • Course Main Course
  • Serves 2
  • Method Saute
  • Difficulty Hard
  • Cook Time 45  minutes
Ingredients
lobsters
2  
olive oil
3   tablespoon
paprika
2   teaspoon
garlic cloves
10  
red chillies dry
3  
vinegar
1/2   teaspoon
lime
1  
sugar
2   tablespoon
bay leaves
2  
cloves
5-7  
Instructions

1. In a large pot steam, the lobster. I add bay and cloves into the water

2. Steam the lobster for 10-12 minutes. then wash other cold water to prevent further cooking and clean the scales and the remove the white meat aside.

3. Set a aside the white meat while we prepare the sauce

4. For Sauce, we add olive oil to the pan. Let it heat for a while and then add the chopped garlic and sautee for a minute.

5. Add the paprika or chilli powder ( if you like it more spicy) and mix well. Add the whole chillies too. I used Kashmiri chillies but bird eye chillies are used traditionally. Squeeze the lime, add the vinegar sugar and salt

6. Add the lobster to the sauce and sautee till the lobster is coated in sauce

7. Wash , clean and dry the shells. We then add the lobster meat bank into them

8. Garnish with Coriander leaves and serve with mashed potatoes or grilled vegetables