Moqueca Lagosta Negra

Background and History of Moqueca

Moqueca is a traditional Brazilian seafood stew that traces its roots back over 300 years. Though both the northeastern state of Bahia and the southeastern state of Espírito Santo claim this dish as their own, each region offers its unique twist on the recipe. Moqueca Capixaba from Espírito Santo is usually tomato-based and less spicy, while Moqueca Baiana from Bahia incorporates coconut milk and dendê oil, showcasing African culinary influences.

This particular version, Moqueca Lagosta Negra, celebrates the luxurious and rich flavors of black lobster, elevating the traditional Brazilian dish with its unique and indulgent elements. Perfect for special occasions or when you want to impress guests, this dish marries the essence of both Bahian and Capixaba styles through the use of coconut milk, dendê oil, and vibrant fresh ingredients.

Ingredients

• Black lobster (1.5 lbs, cleaned and cut into pieces)
• Lime (2, juiced)
• Sea salt (to taste)
• Garlic (4 cloves, minced)
• Onion (1 large, chopped)
• Tomatoes (2 large, chopped)
• Red bell pepper (1, sliced)
• Coconut milk (1 cup)
• Dendê oil (3 tablespoons)
• Cilantro (a small bunch, chopped)
• Green onion (3 stalks, chopped)
• Palm hearts (optional, sliced)
• Chili pepper (1, whole, or to taste)
• Olive oil (2 tablespoons)
• Black pepper (to taste)

Preparation Steps

1. Begin by marinating the black lobster pieces with the juice of lime, a generous pinch of sea salt, minced garlic, and freshly ground black pepper. Set aside for about 30 minutes in the refrigerator to allow the flavors to infuse.

2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until it becomes transparent, about 3-4 minutes.

3. Add the chopped tomatoes and red bell pepper. Cook for another 5 minutes, stirring occasionally until the vegetables begin to soften.

Cooking Instructions

1. Pour in the coconut milk into the vegetable mixture and stir well. Allow the mixture to come to a gentle simmer. This will create a fragrant and rich base for your stew.

2. Add the marinated black lobster into the skillet, ensuring the lobster pieces are evenly distributed and submerged in the sauce. Cover the skillet and let everything simmer gently for approximately 20 minutes, or until the black lobster is cooked through and tender.

   If you're unfamiliar with how long this takes, consider setting a cooking timer to keep track.

3. As the dish approaches its final stages, heat dendê oil separately and pour it over the stew.

4. Season with additional sea salt if necessary. Adorn the dish with chopped cilantro and green onion just before serving.

Serving Suggestions and Enjoyment

Moqueca Lagosta Negra pairs beautifully with cooked jasmine rice or warm crusty bread to mop up the delicious sauce. Incorporating the optional palm hearts adds a slight sweetness and an interesting texture contrast.

For a truly authentic Brazilian experience, serve this dish alongside a chilled glass of refreshing caipirinha, a classic Brazilian cocktail made from lime and cachaça.

Whether enjoyed with friends or family, allow yourself to be transported to the vibrant coasts of Brazil with every bite of this sumptuous dish. Savor the juicy black lobster pieces and breathe in the aromatic flavors unique to Brazilian cuisine.