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.
This Cuban-style lobster will have you holding the butter and amping up the garlic in a tangy sofrito sauce.
INGREDIENTS:2 1/2 cups water
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.
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