Nitza has a bunch of lobster recipes to go through and I started with
Langosta a la Americana. The flavors are quite complex, using Salsa Marinara and
Salsa Española Rápida as the base. I had already made the Marinara Sauce a while back, but getting to knock out two recipes in one with the Española Sauce made this an attractive one to try.
I used lobster tails in the recipe, which made everything easier. The best part was seeing the tail turn a gorgeous red as it simmered in the sauce. Very pretty.
It was a sign of the deep flavors to come once the dish was ready, served atop Killer Rice.
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