Latin American 25 min

Langosta en Salsa de Mariscos

Name: Langosta en Salsa de Mariscos
Total time: 25 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 2 Caribbean spiny lobster tails, halved lengthwise; 1 lb large shrimp, peeled; 4 tablespoons butter; 6 cloves garlic, minced; 1 cup dry white wine; 1 cup heavy cream; 2 Roma tomatoes, diced; ½ cup fresh cilantro, chopped; 2 limes, juiced; 1 ají amarillo chile, seeded and minced; Salt and white pepper to taste; White rice for serving

seafoodgluten-free

Ingredientsfor 2

480

Cal

44g

Protein

14g

Carbs

26g

Fat

12 Caribbean spiny lobster tails, halved lengthwise
21 lb large shrimp, peeled
34 tablespoons butter
46 cloves garlic, minced
51 cup dry white wine
61 cup heavy cream
72 Roma tomatoes, diced
8½ cup fresh cilantro, chopped
92 limes, juiced
101 ají amarillo chile, seeded and minced
11Salt and white pepper to taste
12White rice for serving

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Instructions

1
Season lobster tails and shrimp with salt and white pepper. Melt butter in a large skillet over high heat until foaming. Sear lobster tails cut-side down for 3 minutes until golden. Add shrimp and cook 2 minutes until pink. Remove all seafood and set aside.
2
In the same pan over medium heat, cook garlic and ají amarillo for 2 minutes until softened. Add tomatoes and cook 3 minutes until they break down. Add wine and let it reduce by half.
3
Add heavy cream and bring to a simmer. Cook 5 minutes until the sauce thickens enough to coat a spoon. Season with salt, white pepper, and lime juice.
4
Return the seafood to the pan and toss gently in the sauce for 2 minutes to heat through. Finish with fresh cilantro. Serve over white rice.