Three Guys From Miami: Cuban and Spanish Food Recipes

Jorge Castillo: In Miami, we eat many spiny lobsters, which are abundant in the coastal waters off Florida.

Glenn Lindgren: The spiny lobster is a warm-water lobster, and unlike its Maine cousin, it doesn’t have any claws.

Raúl Musibay: I also believe that the spiny lobster has a much sweeter flavor.

Jorge Castillo: When most Americans think lobster, they think of a whole lobster with plenty of melted butter.

Raúl Musibay: You don’t see many people eating lobster that way in Miami! We like to give our lobster a Cuban touch with sofrito and the salty bite of a good Spanish chorizo.

Boniatillo - Sweet Potato Pudding

Langosta a la Cubana -- Cuban-Style Lobster

By Three Guys From Miami

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Yield: 6 servings

This Cuban-style lobster will have you holding the butter and amping up the garlic in a tangy sofrito sauce.


2 1/2 cups water
1 cup finely chopped onion
1 cup finely chopped green or red bell pepper
1/4 cup olive oil
5 cloves garlic, finely chopped
2 cups peeled and chopped fresh Roma tomatoes
1/2 cup white wine
1/2 cup chicken broth or fish stock
2 tablespoons tomato paste
1/2 cup sliced Spanish chorizo links, casings removed
6 lobster tails, shell removed and cut in fifths
1 teaspoon cumin
salt and pepper to taste
1/2 cup chopped cilantro

Make a sofrito by adding olive oil to a large sauté pan and sautéing the chopped onion and green pepper. After the onion begins to soften, add the garlic and tomatoes and sauté another minute or two, stirring constantly.

Add the wine, stock, and tomato paste; reduce heat to low and let simmer, uncovered, for about 15 minutes, stirring occasionally.

Add a little oil to another sauté pan and sauté the chorizo over medium heat, stirring occasionally. Remove and reserve chorizo.

Increase heat slightly and when the oil starts to sizzle, toss in the lobster chunks and quickly stir-fry, flipping and turning constantly. Add cumin, a dash of salt, and some fresh ground pepper. Do not overcook.

Now, dump the lobster and any oil that remains in the pan into the by now bubbling sofrito. Toss in your chorizo and the cilantro. Turn just a few times with a spoon to blend, and immediately remove from heat.

Serve hot over rice.

This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 24 new photos of the prepared dishes.



This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.


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The Three Guys From Miami are: Raúl Musibay, Glenn Lindgren, and Jorge Castillo
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Recipes and additional editorial content are from the books: "Three Guys From Miami Cook Cuban." Copyright ©2004, or "Three Guys From Miami Celebrate Cuban" Copyright ©2006, or orginal to this website. All Rights Reserved.

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